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  Title: Roasted Garlic
 Categories: Appetizers
      Yield: 1 servings
 
      1 x  Whole Heads Of Garlic
      1 x  Toasted Rounds French Bread
      1 x  Softened Sweet Butter
 
  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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