Recipe - Roasted Garlic - Gunst

2 Heads garlic, (large heads),
unpeeled and left whole
1 One half tablespoon Olive oil
1 tablespoon Thyme, chopped fresh; or 1
teaspoon dried
1 tablespoon Rosemary, (fresh)chopped; or
1 teaspoon dried
Salt and freshly ground
black pepper

Preheat the oven to 350 degrees. Place the garlic in a small roasting pan
or ovenproof skillet and drizzle the oil on top. Sprinkle with the herbs, a
pinch of salt, and a generous grinding of pepper. Roast the garlic until
soft, 45 minutes to 1 hour. Remove from the oven and serve.

Squeezed cloves out of papery skins and spread on thinly cut or sliced up toast,
pizza, or bruschetta; place on top of fish, beef, or poultry dishes; mix
into pasta sauces or dips; or serve as side dish. If in a rush, you can cut
about 1/2inch off the top of the garlic head, exposing the cloves directly
to the heat. The garlic will roast in 25 to 30 minutes.

Source: Kathy Gunst," Roasting" Formatted by Brenda Adams
adamsfmle@sprintmail.com
Recipe by: Gunst; "Roasting"

Posted to MCRecipe Digest V1 #381 by Brenda Adams
adamsfmle@sprintmail.com on Jan 19, 1997.