This roasted garlic recipe is adapted from "Martha Stewart's Hors d'Oeuvres Handbook" and is used in the recipe for Mixed Olives with Caper Berries.
The Martha Stewart Show, September Fall 2008
- 1 head garlic
- 1/2 teaspoon olive oil
- Preheat oven to 400 degrees. Place head of garlic in a small baking dish, and drizzle it lightly with olive oil. Roast until soft and golden brown, and the tip of a knife easily pierces the flesh, 45 minutes to 1 hour.
- Cut about 1/2 inch from the top of the garlic head, just enough to expose the cloves. Using either your hands or the dull edge of a large knife, squeeze the cloves out of their skins into a small bowl. Discard the papery skins.
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