It's easy and useful to be able to roast your own garlic. Roasted garlic is milder and sweeter flavored than fresh garlic, which tends to be peppery and pungent.
Start out with an entire bulb of garlic – the bulb is the large cluster of cloves you’ll buy in the product department of most grocery stores.
Cut the stem/top off the entire bulb, until you can see some of the fresh cloves inside. What you want to do is make sure you can drizzle olive oil down into the cloves.
Next, preheat the oven to 375 degrees. Lay flat an 18-inch square piece of aluminum foil. In the center put your bulb (or bulbs) of garlic with the tops cut off.
Drizzle down the center of each bulb about 2 Tbsp. of extra-virgin olive oil. Fold up the edges of the aluminum foil to the center, and where the edges gather, tighten them together by pinching. You want a tightly-sealed package of garlic.
Set the packet in the oven for 40 minutes. Be careful opening the foil packet when it’s hot. I usually set the packet aside for 30 minutes and when I open it up the cloves are cool enough to be popped out of their skins.
Roasted garlic cloves easily pop out of the clove skins. When roasted, they can be easily spread onto toasted bread for a delicious appetizer.
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