Serve buttery roasted garlic with crackers
and a round of brie with jalapeno jelly. Also makes a wonderful
spread for bread.
Roasted
Garlic
- 1 garlic bulb
1 teaspoon olive oil
1 sprig fresh rosemary
- Peel any loose skins off
the garlic bulb.
- Place garlic bulb in center
of foil.
- Form foil up around the
bulb to form a pouch.
- Add olive oil and rosemary
sprig.
- Close foil tightly, to
keep oil from leaking out.
- Place foil pouch in a
preheated 250°F (120°C) oven for 2 1/2 to 3 hours.
- Remove foil pouch and
allow garlic to cool before opening foil.
- Use as desired.
Makes 6 servings.
Note: Roasted garlic will
hold in the refrigerator for up to 1 week.
