From the 1994 KLO dinner — Italy
Baked Garlic is a nice touch as the cloves can be squeezed out on fresh bread.
- 3 heads garlic
- olive oil
Peel off all the outer paper-like layers of the garlic heads — but do NOT peel the individual cloves, and leave the head together. Cut the top off each head, exposing the end of most of the cloves.
Place each head of garlic, top side down, in oven-proof custard cups or similar containers. Add enough olive oil to half-fill each container and cover loosely with aluminum foil. Bake at 350 degrees F for 30 minutes, or until the garlic is soft.
Remove from oven and let cool 15 minutes, without removing garlic from oil. To server, pop a few cloves out of their skins onto Italian bread and drizzle with a bit of the olive oil.