Roasting garlic mellows its pungency and brings out its natural sweetness, resulting in a mild, nutty and buttery flavor. Simply slice the tops off of the heads, drizzle with oil and stick them in the oven. The garlic turns as soft as butter and can be used as a spread.
Take a couple heads of garlic, lop the tops off, drizzle with a little oil, parcel them up in foil, and pop the packet in the oven until the cloves are soft and sweet. As with garlic confit, roasting whole cloves of garlic transforms them into spreadable morsels, perfect for dimpling into focaccia dough, blending into dressings, or spreading on a piece of crusty bread. Unlike garlic confit, roasted garlic requires no peeling, a fraction of the amount of oil, and no baby-sitting a pot on the stovetop for hours.
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