Garlic
Elephant Garlic has much larger cloves that are a milder flavor. They also boast incredibly tasty flowers! Pinch off some flowers and toss into your salad, bruschetta, sauces, they are like little garlic croutons that spice up any dish!
Roasted Elephant Garlic
Preheat the oven to 400°F.
Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
Place the garlic heads in a baking pan; Drizzle of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Pull or squeeze the roasted garlic cloves out of their skins.
Spread on toasty, crusty sourdough for a delish appetizer, mush it into your bruschetta for a lively treat or just eat it.
