So simple, so good, so versatile, so pungent... catch my drift?
These are the best addition to soups, hummus, burritos, fish, lamb or chicken or even just spread across a piece of crusty bread.
2 heads of garlic
1.) Chop the top off of a head of garlic and peel away all the papery white outer covering leaving the tough outside of the cloves. The head of garlic should look like a flower with all the cloves still connected to each other.
2.) Drizzle oil over the top of the head and cover with aluminum foil. Place in a small baking dish and bake at 425 until the cloves are soft – about 40 minutes.
3.) Depending on how well cooked your garlic is, you can either unpeel the individual cloves or squish the garlic out of each clove.