Now that the weather is getting colder, there's nothing like the comforting aroma of garlic roasting in the oven. Unlike its raw counterpart, roasted garlic loses all its sharp bite after a trip to the oven and all that's left are soft and mildly sweet cloves that I like to spread on slices of lightly toasted baguette. This is a simple and flavorful appetizer that's easy to mass produce.
Roasted garlic
Preheat over to 400F. Cut the top off a head of garlic such that the cloves are exposed. Pour olive oil over the cut part, making sure that there is oil on every clove. Cover the head with tin foil and place them on a baking sheet. Bake until the cloves are soft (~40min). About 5 minutes before the garlic comes out, place slices of bread in the oven as well to toast. Serve garlic as is with bread and a small spoon or knife for scooping. I usually portion one head of garlic per person when using them as appetizers.
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