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ROASTED GARLIC

Category:    Garlic, Appetizers
Yield:1 servings
 
      1 x  Whole Heads Of Garlic               1 x  Softened Sweet Butter
      1 x  Toasted Rounds French Bread    
 
  Preheat oven to 375 degrees F. Remove the papery outer covering of whole
  garlic head, but do not seperate the cloves or peel them. Place as many
  whole heads of garlic on a large square of heavy-duty aluminum foil as
  there are people to be served.  Fold up foil so that the cloves are
  completely wrapped. Bake in the preheated oven for 1 hour 15 minutes. Serve
  each diner a head of garlic and some bread and butter.  Separate cloves.
  Hold a clove over a piece of buttered bread and squeeze.  The garlic puree
  will pop out, like toothpaste from a tube.  Spread and eat. GARLIC PUREE:
  To make a batch of Garlic Puree for later use, let roasted heads of garlic
  cool, unwarapped for at least 5 minutes. Gently separate the cloves and
  squeeze each one over a fine meshed sieve, so that the softened garlic pops
  into the sieve. With wooden spatula or wooden spoon, rub garlic through the
  sieve into a small container or bowl. Cover tightly with plastic wrap and
  refrigerate the puree if needed. QUICK PUREE: If you are in a hurry, you
  may skip the refinement of the sieve.  Simply squeeze the cloves, one by
  one, over a bowl.  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.  It will keep for months. To keep indefinitely,
  cover with a film of olive oil.
 

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