Every Sunday my parents and I have Charcuterie Night. We eat cheese, bread, a delicious salad, and lots of roasted garlic. The garlic compliments the sharpness of the cheese and the crustiness of the bread.
Beyond cheese, (is there a beyond?) roasted garlic is delicious in cheesy cauliflower, another revelation of the kitchen, or with pasta and meatballs.
No matter what you use it for, roasting garlic is easy. Very little has to be done. The key is to chop off the tops of the garlic heads, making sure that the tops of each clove are visible, and to place the heads in a ramekin with a 1/4″ of water, so as to keep the garlic from drying out.
*Roasted in a ramekin
1 or more heads of garlic
water (1/4″ in the ramekin)
salt and pepper
- Preheat the oven to 500 degrees Fahrenheit. Set rack in middle position.
- Peel back the outermost papery layers of the garlic heads. With a sharp knife, chop off the tops of the heads so that the cloves are exposed and the surface is flat.
- Place the heads in ramekins and fill the ramekins with roughly 1/4″ of water. Drizzle olive oil over each garlic head.
- When the oven is hot, place the ramekins on the middle rack and roast for 25 minutes. The garlic is done when the tops of the cloves are soft and caramelized. Additional time may be needed.
- Remove the cloves from their skins and put them back in the ramekin. Cover the garlic with olive oil and season with salt and pepper.
Tip: It is easiest to remove the garlic from their skins while they are still hot. Use a fork to hold down the garlic and another fork to push the cloves out of the skins, or use your fingers and carefully (but quickly) pinch the cloves into the ramekin. It is easier to do it with your hands because you have more control over the garlic, but it is also quite hot…