COOKING TIP VII, roasting garlic
Raw garlic can be somewhat fierce. By roasting it the spiciness (spicy like ginger, not like chilis) gets replaced with sweetness. It makes for a great addition in salad dressings, pestos, sauces, and fancy butters. My favorite is smeared on toast with a drizzle of olive oil and salt. It’s simple. And simplicity always wins.
Take the head of garlic and cut off the top 1/4 inch (like above). Place head on a piece of aluminum foil, drizzle with olive oil and season with salt. Wrap and place in 350°F or 175°C oven for 1 hour until aromatic. Remove and pop out cloves. Store in refrigerator.