Serve with crackers and a round of brie with jalapeno jelly. Also, wonderful spread for bread.
1 garlic bulb
1 teaspoon olive oil
1 sprig fresh rosemary
Peel any loose skins off the garlic bulb.
Place garlic bulb in center of foil.
Form foil up around the bulb to form a pouch.
Add olive oil and rosemary sprig.
Close foil tightly, to keep oil from leaking out.
Place foil pouch in a preheated 250ºF oven for 2 ½ to 3 hours.
Remove foil pouch and allow garlic to cool before opening foil.
Use as desired.
makes 6 servings.
Note: Roasted garlic will hold in the refrigerator for up to 1 week.