Roasted Garlic Puree

 

Use as a spread for buttered, toasted French bread.

4 large heads garlic 1/4 cup olive oil 1/8 to 1/4 teaspoon salt 1/8 to 1/4 teaspoon pepper 1 tablespoon fresh lemon juice

Chop off bottom of garlic head, and separate whole cloves, leaving tight outer covering intact. Place cloves in a shallow 8−inch square baking dish, and drizzle with olive oil. Bake at 350 degrees F for 20 minutes.

Cool and drain; remove skins. Roast garlic may be eaten as is or puréed for smoother texture.

To purée, position knife blade in food processor bowl; add garlic, salt, pepper and lemon juice. Process 30 seconds or until almost smooth, scraping sides of processor bowl occasionally.