Roasted Garlic.

If you have never considered garlic as another condiment, you should try this.

While raw garlic can be assertive, harsh and pungent, overcooked garlic can be acrid, bitter and off-putting. Roasted garlic slowly mellows its flavor and brings out the sweetness in garlic with a creamy texture. It becomes an inviting savory candy that can be used to spread on bread, fold into salad dressings and many side dishes, such as mashed potatoes.

You will need heads of garlic and olive oil.

Directions:

1. Preheat the oven to 325F.
2. Separate the garlic cloves and peel them. Place them in the center of a baking tin foil and drizzle with olive oil. Fold the foil and wrap up to make a pouch that encloses the garlic.
3. Place the tin foil pouch on a baking dish and bake for 35 to 40 minutes until the garlic is soft and creamy like warm butter.
4. Transfer to a jar or container with air-tight lid and store in the refrigerator for up to 2 weeks.
5. Use it on bread with Parmesan cheese. Use it to punch up dressings or sauces.