Roasted Garlic--the underused condiment

OK--so yes, I'm of Italian heritage and we are garlic lovers in all its forms, but I think in general, roasted garlic is underused by Americans.  It is such a cheap but delicious and versatile condiment that is low in calories but huge in flavor. If you have never used it before, try it (you'll love it, I promise)!  When you roast garlic, it transforms from pungent and aggressive to sweet and buttery.  For about $.50, you can roast a head of garlic and add a touch of gourmet to your meals.

First of all, to make roasted garlic, you'll need a whole head of garlic.
1.Don't peel it--leave the skin on.
2.Make a horizontal slice across the top third of the head of garlic (look at the photo above).
3.Put the head of garlic on a piece of foil about 8" square, and drizzle a couple of teaspoons of olive oil over the top. Olive oil is preferable, but any oil will work.
4.Pull up the corners of the foil to enclose the garlic and pinch the seams so the oil does not seep out.
5.Bake in the oven at 400 degrees for 30-40 minutes, or until the garlic cloves are very soft and golden.

To use the roasted garlic, gently squeeze each individual clove, and the softened roasted garlic should squeeze right out. You can store any unused garlic in a container in the fridge for about 2 weeks.

Uses for roasted garlic:
-give each guest a clove to spread on their bread with or instead of butter (YUM!)
-mix into mashed potatoes (a few cloves adds a rich flavor)
-mix with sour cream and a little salt and pepper for a great dip for crackers or veggies
-add to gravies and sauces for meat
-spread on your bread when making a lunchmeat sandwich
-use on pizza (spread garlic on the crust, top with cooked chicken, red onion, and mozzarella)
-make your own salad dressing
-add to stir-frys
-use in savory muffins and breads
-spread on meat before roasting

What else do you do with roasted garlic?  Leave a comment after this post.