What goes into the oven pungent, bitter and sharp, then comes out mellow, nutty and buttery?
Roasted Garlic: one of those wonders of culinary alchemy. The taste transformation is amazing. I happen to like it fresh, too, but if you’re put off by the taste of raw garlic, you will be amazed at the flavor of roasted garlic. When you add that to the earthy flavor of the potatoes and leeks and the salty, savory Gruyére cheese, you have a winning combination.
It’s a versatile condiment. You can use it on pizza or flatbread, as I did in this recipe. Use it on sandwiches, puree it into dips and spreads, or serve it with crusty, warm bread, with or without butter.
QUICK ROASTED GARLIC
Heat oven to 375 degrees. Break the heads into individual cloves, but do not peel them. Spread them on a baking sheet, sprinkle with salt, and drizzle with oil. Bake, shaking pan occasionally, until tender, about 30 minutes. When cool enough to handle, squeeze roasted garlic from skins and mash to a paste.
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Potato & Leek Flatbread with Roasted Garlic