2 Garlic Bulbs
2-4 Tbsp. Guilty Garlic Olive Oil
1. Preheat the oven to 400°F.
2. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
3. Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
4. Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
Roasted garlic is great alone or you can mash with a fork and use in dishes. Can be spread over warm French bread, into mashed potatoes, or mixed in with Parmesan and pasta.