ROASTED GARLIC

INGREDIENTS:
Garlic - 4-6 whole bulbs (whatever amount fits in your pan)
Olive Oil

DIRECTIONS:

SLICE off the pointy end of your bulb of garlic so that you've cut off just the tips of each clove and the inside is exposed.

REMOVE any loose, excess peel but keep the bulb intact.

PLACE garlic bulbs, cut side up, in your garlic roaster/pan.

DRIZZLE the bulbs with approximately one tablespoon of olive oil. BRUSH it on with a pastry or sauce brush to ensure even coverage.

PLACE the top on your garlic roaster (or foil), and set it on the rack in the center of a cold oven. Don't place a cold roaster in a hot oven or you'll risk it cracking or shattering from the sudden temperature change. Allow the oven to heat up with the roaster inside of it.

Set the oven to 400 degrees.
Leave the garlic in for about an hour.
The house will start to fill with a lovely garlic aroma!
Garlic is done with it is brown, translucent, and spreadable.

SQUEEZE it out of its paper cover and
SPREAD softened, roasted garlic on some nice fresh French Bread.....
and
ENJOY!