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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Used as a bruschetta topping or to flavor mayonnaise Ingredients:
2 cups peeled garlic cloves (from about 3 heads garlic) |
1/3 cup balsamic vinegar |
2 tablespoons olive oil |
1 tablespoon water |
1/2 teaspoon fresh ground black pepper |
Directions:
1. Preheat oven to 350°.
2. Spread garlic over a small baking sheet.
3. In a small bowl, mix the balsamic vinegar, olive oil, water, and pepper together; spoon half of the vinegar mixture over the garlic; toss to coat.
4. Bake for 30 minutes, stirring occasionally.
5. Add the remaining vinegar, mix to coat, and bake for 10 minutes.
6. Stir and return to oven for a final 10 minutes; the roasted garlic should be soft, with a burnished brown glaze finish.
7. Store, covered, in the refrigerator for up to 5 days.
8. Bring to room temperature and stir before using.
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