Originally aired February 1, 2011
When you are taking the time to roast garlic make a bunch it freezes so well and is a delight spread on toasted or charred bread! To jazz it up, spread on toast, top with a dollop of fresh ricotta or sheeps milk ricotta and sprinkle with finely chopped fresh thyme and a drizzle of green EVOO.
To roast garlic, cut the top off the whole bulbs to expose cloves. Dress with a little EVOO and season with salt and pepper (fresh rosemary or thyme sprigs make tasty roasting companions as well). Wrap tightly in foil and roast until tender and light caramel in color in a 425F oven.