You can thank my friend, Eloisa, for this recipe . . .
So, one day while Eloisa and I were exercising, we started chatting about food (no judging, okay?) . . .
She recalled how much she enjoyed the roasted garlic we served at a gathering we hosted a few years back.
She mentioned wanting to make it at her house so I gave her a quick how-to, and she couldn't believe how easy it was.
It's true -- super easy!
If you haven't made roasted garlic before, you really must!
. . . and while you're at it, grab a baguette, a nice bottle of wine and enjoy!
Raw garlic and roasted garlic have two completely different flavors.
Roasted garlic has a sweet, mellow flavor and buttery texture.
Once roasted, scoop the garlic out of the clove and spread on toasted baguettes (if you toast the baguettes on the grill, that's even better!).
And make extra while you're at it. Scoop out the garlic and store in the fridge or freezer.
You can use roasted garlic in your cooking -- pasta, garlic butter, garlic-mayo, soups, etc.