> Have any of you roasted garlic? I'm interested in how you did it,
> what kinds of garlic did you use (and really enjoy), and how you used
> them in spreads, by themselves or in other recipes?
> Thanks in advance,
> Lois J
I use the garlic I get in the produce dept of the grocery store. A head is
a larger than a golf ball but smaller than a tennis ball. Take of some of
the excess papery skin, but don't peel it and just wrap it in aluminum
foil and bake (I usually do this if I am baking something else) I probable
bake it at about 350 for 1/2 an hour.
When it's done, I break out a clove and squeeze it out the skin. Spread it
on a piece of toasted french bread. YUM!
Tonya
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