Cut off the tops
- 4 Large heads of garlic
- ¼ cup extra virgin olive oil
- I used Colossal garlic from my local grocer, however it is the right time of year for your local farmers market to have some
Preheat grill to medium, about 350°F.
Take a sharp knife and slice the top off each head of garlic about one-quarter to one-third of the way down so as to expose some of each clove.
Place the garlic heads in the center of a double layer of heavy-duty aluminum foil about 12 by 12 inches square. Drizzle the heads with olive oil and turn them upside down on the foil, then bring the ends of the foil up to create a pouch. Crimp the ends tightly to seal.
Place the pouch of garlic on the grill and roast for approx. 1 hour, or until very tender.
Remove the pouch from the grill and carefully unwrap, taking care to let steam escape. Remove garlic cloves from the heads by squeezing gently to pop them out. Use a small fork to dig out any stubborn ones.
Garlic can be wrapped and stored in the refrigerator for two weeks or frozen for up to 3 months.
Store in an airtight container
This is great spread on grilled breads, mixed and left in oils, or added to sour cream for dips. What can you do with your Grill-Roasted Garlic?