Roasted garlic brings out a depth of flavor that cannot be obtained any other way. I use my toaster oven, which heats up quickly and doesn’t overheat my kitchen in the summer the way an oven can. However, if you don’t have a toaster oven it can be done the same way, but you may choose to prepare other things that need roasted, like a big pan filled with a medley of vegetables and make use of all that heat.
Heat oven to 400 degrees.
While oven heats cut off the top of the bulb reserving the top for soup or a future use.
Drizzle extra virgin olive oil over cut face. Sprinkle with basil if desired.
Place in foil and wrap tightly. Careful set inside the oven for 30-35 minutes, until soft.
To use, just squeeze out of skins. Keep in sealed plastic or class container.