Roasted Garlic Paste

 

Roasting gives garlic a mellow taste.

• 1 head garlic
• 1 teaspoon extra virgin olive oil

Preheat oven to 425°.

Remove the outer papery covering of the garlic. Slice off the top of the head so most of the cloves are exposed. Place on a square of aluminum foil, or select the smallest baking dish you have. Drizzle the oil over the cloves. Fold the foil over the head to completely enclose it, or cover the baking dish with foil.

Roast for about 45 minutes, until the garlic is completely soft and lightly browned. Allow the head to cool. The roasting removes the harsh garlic taste.

Peel and mash cloves of the roasted garlic into a small bowl and mash into a paste. One medium head yields about 1 Tablespoon of garlic paste.

If you drizzle the top surface of the garlic paste with a little olive oil, and keep it in an airtight container in the refrigerator, it will keep for at least a week.

Some suggestions for using the Roasted Garlic Paste as follows:

1. Serve whole roasted garlic heads warm as an appetizer spread for French or Italian bread.

2. Mix with a little olive oil and toss with hot cooked pasta and Parmesan cheese.

3. Add a Tablespoon or two to hot potatoes when mashing.

4. Stir into mayonnaise or salad dressing and use in dressings for meat salads, such as chicken, or vegetable salads, such as potato.

5. Add to cream soups, such as potato or onion, seasoning to taste.

6. Stir into cooked rice pilaf or lentils.

7. Add to your favorite white sauce and serve over steamed vegetables or broiled fish.

8. Combine with sour cream to serve atop baked potatoes.

9. Stir into melted margarine or butter and drizzle over baked fish or serve as a dipping sauce for lobster.

10. Blend into oil and vinegar for a dressing for tossed salad.

11. Stir into margarine or butter and brush over corn on the cob.

12. Use, mixed with butter, for Perfect Garlic Bread.

Bon appetit!