Roasted Garlic

We use garlic in everything. Its seriously a daily staple at our house, even for breakfast dishes. There's a restaurant in town that roasts garlic to spread on fresh baked bread, which is my husband's favorite way to eat it.

INGREDIENTS
Whole Garlic, as many as you want to roast
Olive Oil for drizzling

DIRECTIONS
Preheat the oven to 400°F. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed. Allow the garlic to cool enough so you can touch it without burning yourself. Use a small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
Eat as is or mash with a fork and use for cooking. Can be mashed into potatoes, spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.

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