Roasted Garlic Puree
|Garlic head||1⁄2 Pound (Or 2 Large)|
|Extra virgin olive oil||2 Tablespoon|
1. Preheat the oven to 350°. Cut the heads of garlic in half horizontally, being careful that the cloves remain intact. Season the cut surfaces with the salt and drizzle on the olive oil. Reassemble the heads, set them in a small roasting pan and bake until the cloves are soft and golden, about 1 hour. Remove and let cool to room temperature.
2. Strain the roasted garlic through a fine-mesh sieve over a bowl; discard any skin that remains. Scrape any paste from the back of the sieve and add to the paste in the bowl. (To store, scrape the garlic paste into a glass jar, cover the surface with olive oil and refrigerate.)