Roasted Garlic has a lot of uses at my house.  I like to use it in mashed potatoes, crushed on toast as an appetizer, and in salad dressings. It can be used in soups, gravy, in grilled cheese, on pizza, mixed in veggies, stirred into butter, or added to salads Basically, anywhere that you would use raw garlic, I feel that roasted garlic could be used.  Roasted garlic has a less intense and sweeter  flavor in my opinion.  Roasting Garlic is super simple, although as I am writing this the smell that is coming from the kitchen 20131116-054245.jpgis reminding me  that I should have opened a few windows. (Note to self)

To roast garlic bulbs:

Simply slice the top off of the entire bulb, pour a small amount of olive oil on the cloves, and replace the top.  Place each bulb into its own piece of tin foil and wrap up.Place in a 400 degree oven for about 40 minutes. The cloves should be slightly golden and soft.

For the salad dressing:

2 heads roasted garlic

3/4 cup white wine vinegar

1/3 cup lemon juice

Worcestershire Sauce

salt and pepper

a squeeze of honey

1 cup olive oil (any vegetable oil will work as well)