ROASTED GARLIC TOASTS

If you’ve never tasted roasted garlic, you are in for a treat! It’s buttery in texture and surprisingly sweet, with just a fraction of the garlicky taste. I had never had it until I worked in a restaurant in college that served whole bulbs roasted and served with slices of toasted Italian bread. Then I went through a phase where I had to have it every night. You can serve it at a dinner party as an appetizer in the bulb and let people spread it themselves, but for cocktail parties I do the spreading.

Check out how easy this is.

YOU NEED:

6 BULBS GARLIC

OLIVE OIL

SALT

SLICED ITALIAN BREAD, TOASTED

Preheat the oven to 375°F.

Cut the tops off the garlic bulbs so that the meat of the garlic cloves is exposed. Don’t separate the bulb. Place the bulbs on a baking sheet, cut sides up.

Pour olive oil onto each bulb so that every clove gets a little. Sprinkle with salt. Cover with aluminum foil and bake for about an hour. Check after about 45 minutes. The garlic should be golden brown and mushy. Don’t let it burn.

Let them cool a little, so that they’re easy to handle.

Squeeze the entire bulb over a bowl to catch the goodness. Mix it all up and add salt to taste. Keep at room temperature and spread over thin, toasted slices of Italian bread.