Yield: Makes about 1/2 cup, enough for 1 pizza
This recipe is excerpted from Pizza on the Grill.
Remove the roasted cloves from their skins. The most efficient way to do this is to squeeze the whole head from the bottom. Using a fork, vigorously mix the garlic and oil together. Add a pinch of salt. (If your recipe calls just for a clove or two of roasted garlic, you can remove it from the skin using a small escargot-style fork.)
This will keep, tightly covered, in the refrigerator for up to 2 days.
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Found a confusing issue that just needed a bit of editing.
Slice off 1/4 inch from the pointy top.
I have never seen a head of garlic that is more than 14 inches tall! I would love to get my hands on such a giant.
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