After growing garlic for the first time and breaking open the freshly dried bulbs to smell the heavenly aroma of fresh garlic I knew I had to roast a couple for my wife and I to enjoy with some Pinot Noir, toasted baguete and cheese. Roasted garlic is so simple and so satisfying to make. When roasting garlic I try to stay away from using tin foil or aluminum foil for my roasting, they are just not necessary.
I simply took a couple of garlic bulbs and sliced off the top to open the cloves and allow the olive oil to seep in. I put a couple of tablespoons of olive oil over the cloves, a little sea salt and freshly ground black pepper and let them sit for a couple of minutes. Preheat the oven to 350 degrees and roast the garlic for about 15-20 minutes. Remove them from the oven and sprinkle some picked rosemary leaves over the bulbs along with a touch more olive oil. Roast for another 10-15 minutes.
When done, the garlic should be golden in color and the cloves should be soft and start to expand. Let the garlic cool and bit before squeezing the garlic from the roasted bulb and spreading on a toasted baguette. Enjoy with some great wine and cheese.