Instructions

• Prepare the garlic – Take a large and tight garlic bulb. Peel away the outer white covering of the bulb. There might be more than one layer of the white covering. What we need is just the garlic cloves with their own individual covering.

• Make sure the garlic cloves are still attached to their root.
  Take a sharp knife and cut a little from (1/4 to half an inch) the top portion of the bulb. Thus cutting the top of all the individual garlic clove. Now you should be able to see the clove from the above.
  Preheat the oven to 400 degrees F.
• Arrange the garlic heads in a muffin pan or a baking pan.
  Lightly coat the garlic with olive oil using your fingers.
  Next sprinkle salt and herbs of your choice over the garlic. The most successfully tested combination is ofcourse that of salt and grounded pepper.
• Now cover the garlic with aluminum foil and bake. Roast the garlic for about thirty minutes. When perfectly roasted the garlic should be very soft to the touch. If using microwave bake for one minute on high.
• Remove from the oven and allow the garlic to cool.Squeeze out the garlic cloves from their base.
• Enjoy as it is or use with soups or roasts. Or simply use it as a spread on the bread. If you prefer to store the roasted garlic for later use, then do not squeeze it out from its base and just wrap them with the foil and refrigerate.

  If you have already removed the cloves from the base then put them in an airtight container. Pour enough olive oil so that they get covered properly. Refrigerate. This way it stays even longer.