Oh garlic, you’re so sweet and stinky. You’re so good on pasta and tasty on toast. You’re so detrimental to my social life but beneficial to my health. You know what, garlic? You’re alright.
I spent last weekend in the company of good friends and hosted a mini dinner party - it was a ton of fun! If I learned anything, it’s that timing is everything. (I think next time I’ll throw stuff in the oven a little later rather than re-heat.) Because while meats are finishing roasting and asparagus finishes grilling, tasty appetizers are to be had.
Roasted garlic makes a great appetizer when served with a sliced-up baguette. I served this with butter and kosher salt to sprinkle on top. And it’s as easy as 1, 2, 3:
- The Slicing: Slice about ¼ inch off the top of a whole head of garlic and remove the outer layers so that the thin skin around the pods remain.
- The Dousing: Place in a square of foil and douse with 1-2 tbsp of olive oil. Bring the foil up around the garlic and pinch at the top to form a little sealed dumpling.
- The Baking: 350 degrees for 50-60 minutes.
You can dig each clove out with a fork or simply squeeze to release the pods. And the rule with garlic is this: If one person at a party eats garlic, everyone else is obliged to. Because either we all stink, or none at all! Mmm, garlic.