1 medium garlic bulb
Fresh garlic is pungent and sharp. Roasted garlic is just the opposite— sweet and mellow in flavor, silky in texture. Because it has a more subtle flavor, it is a lot more cooperative as an ingredient. We think it is a must in some of our sauces and salad dressing. We swirl it into soups as a finishing touch. It’s even great smeared on bread.
Preheat the ocean to 350 degrees F.
Leaving the root of the garlic intact, with a sharp knife, cut off the top one-third of the bulb. Wrap the remainder in aluminum foil and roast for about 45 minutes, or until soft to the touch. Remove and let cool at room temperature in the foil.
Remove the foil and, holding the cooled garlic by the root end, squeeze the roasted flesh out of the cloves into a small bowl. Keep covered in the refrigerator for up to 1 week.