I love roasted garlic. I got some elephant garlic from the store and decided to roast it and spread it on bread. I'm not sure if I got a bad batch of garlic, or if it needed to roast for a lot longer since it was so big, but it didn't turn out great. Usually you just cut it in half, drizzle with olive oil and season with salt and pepper - wrap it in foil and bake for an hour. The pulp squeezes out and it's so sweet and delicious. This didn't taste like that. Oh well...I won't do that again!
Labels: garlic, roast