I love wine. You’re shocked, I know. But I love, love, love, love wine. Normally I enjoy it when I’m home alone in my sweatpants, teary eyed over a John Krasinski romantic comedy. However it turns out it is much better enjoyed in the vineyards with a few friends and several key ingredients… a baguette, some grapes, a wedge of brie and lastly, and most importantly, ROASTED GARLIC.
I could live on roasted garlic, bread and brie. It’s so simple but so, so good.
Here is how to make the magic:
Preheat oven to 400 degrees.
Take several heads of garlic and remove the outer layers of paper. Use a small paring knife to cut the tops off the individual cloves. You could just cut it in half, but then you miss out on a lot of goodness.
Place garlic on baking sheet and drizzle with olive oil. I use my hands to rub the oil all over the garlic so it’s well coated. Bake approximately 40 minutes to an hour depending on how big the cloves are. The garlic will turn a little brown, become soft and even a little bubbly.
Take out and let cool. You can refrigerate it for a day or two … just make sure to let it come to room temperature before you use it so it’s easily spreadable. Slice up a baguette, spread a clove of garlic on and a little brie over that. Delicious.
Pack your picnic basket, set the GPS for St. Helena or Sonoma and you’re on your way to the perfect afternoon.
Bonus, your house smells like roasted garlic for days. At least I think that’s a bonus.