Roasting garlic, that’s what I’m sure our organic box coordinators had in mind when they gave us four heads of the stuff over two weeks.  Because even we Sicilians can’t use all that garlic in two weeks. Not in a normal fortnight, anyway. Although we might give it a try.

Roasted garlic makes a wonderful spread for a crusty French bread, especially with a companionable hunk of goat cheese and some nuts.  I’m fond of  small, tasty dinners, served with a glass of fine wine, and so this night, we served just that. Roasted garlic. Fresh, crusty French bread heated in the oven. Goat cheese, nuts and a fine merlot. Doesn’t that sound good? So here’s how to get that garlic roasted.

I like to roast my garlic in the oven, although you can also use a microwave and I’ll also give those instructions at the end.

First, preheat your oven to 400 degrees.

Prepping the garlic

1. Remove the outer skin of the whole head, leaving the clove skins intact.

2. Cut off a quarter inch off the top of the head so the cloves are exposed a bit at the top.3. Rub the tops with olive oil–a tsp or so over each head, more if needed so it’s well-coated.

4. Cover heads with aluminum foil and bake for 30-35 minutes or until cloves are soft when pressed.  I wrap them and put them in an oven-proof dish. Muffin pans work well, too.

Beautiful golden roasted garlic

Don’t they look beautiful right out of the oven? The baked cloves scoop out nicely with a cocktail fork or even a butter knife.  Serve them warm on warm French bread–they spread nicely. Or, you can use them for cooking–on a pizza, for a nice roasted taste in tomato sauce–use your imagination.

If you don’t want to heat up the oven, here’s the microwave version:

• Place the head of garlic (root-side should be up) in a  small microwave-safe bowl.

• Add water to cover about 2/3 of the head, then drizzle with olive oil.

• Cover with plastic wrap–this is why I don’t use the nuke method– and cook on high for 2 ½ minutes. Watch it carefully, it burns easily.

• Carefully remove from the microwave, and remove the plastic wrap. CAUTION: Bowl and contents will be very hot.

• Flip the bulb over, cover again with fresh plastic wrap, and cook on high for another 2 to 2 ½ minutes. Be careful as you remove from microwave and set aside to cool.

There you have it. If you’ve got any variations on this recipe, please comment below. Thanks!