The first heads of garlic are ready! The fall garlic that we planted last year, has been transformed into beautiful heads of garlicy goodness. Tonight, we used the first head of it for dinner, made into a quick version of aioli.
Roasting garlic softens the pungency, mellowing out the sharp bite it can often have, and making the cloves soft, creamy and delightful. To make garlic this way, slice off the top of an entire head of fresh garlic. Place the head onto a piece of foil, drizzle with olive oil and wrap tightly. Then grill the entire thing for about 15 minutes, off direct heat. When you open the head, the cloves are soft like butter, and can be squeezed out easily.
Use these soft cloves as a spread on crostini, on slices of French bread, or make your own Aioli. If you are concerned about eating raw eggs, start with basic mayo and combine the mashed cloves into it.
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