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1
Preheat oven to 375 degrees F.
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2
Remove the papery outer covering of whole garlic head, but do not seperate the cloves or peel them.
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3
Place as many whole heads of garlic on a large square of heavy-duty aluminum foil as there are people to be served.
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4
Fold up foil so that the cloves are completely wrapped.
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5
Bake in the preheated oven for 1 hour 15 minutes.
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6
Serve each diner a head of garlic and some bread and butter.
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7
Separate cloves.
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8
Hold a clove over a piece of buttered bread and squeeze.
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9
The garlic puree will pop out, like toothpaste from a tube.
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10
Spread and eat.
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11
GARLIC PUREE:
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12
To make a batch of Garlic Puree for later use, let roasted heads of garlic cool, unwarapped for at least 5 minutes.
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13
Gently separate the cloves and squeeze each one over a fine meshed sieve, so that the softened garlic pops into the sieve.
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14
With wooden spatula or wooden spoon, rub garlic through the sieve into a small container or bowl.
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15
Cover tightly with plastic wrap and refrigerate the puree if needed.
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16
QUICK PUREE:
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17
If you are in a hurry, you may skip the refinement of the sieve.
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18
Simply squeeze the cloves, one by one, over a bowl.
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19
When they have all been squeezed, use a rubber spatula to push the puree into a neat mound cover tightly with plastic wrap, and refrigerate until needed.
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20
It will keep for months.
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21
To keep indefinitely, cover with a film of olive oil.
