Roasted Garlic
Roasted garlic is a staple around the kitchen. It can be eaten as is, spread on crostini, served alongside steak or used in any number of recipes calling for garlic.
Ingredients
- Whole garlic bulbs
- Sutter Buttes Arbequina Extra Virgin Olive Oil
- Sutter Buttes Himalayan Pink Sea Salt
Directions
- Preheat the oven to 375°.
- Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact.
- Using a knife, cut off 1/4-1/2 inch of the top of the bulb, exposing the individual cloves of garlic.
- Place the garlic heads in a baking pan; muffin pans work well for this purpose.
- Drizzle a few teaspoons of Sutter Buttes extra virgin olive oil over each head, using your fingers to make sure each clove is well coated.
- Sprinkle with Sutter Buttes Himalayan Pink Salt. Cover with aluminum foil.
- Bake at 375° for 30-35 minutes, or until the cloves feel soft when pressed.
- Allow the garlic to cool. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.