We do roasted garlic at least once a week in home cooking, my family and friends rave about it. Served with a sliced Baguette and goat's cheese....

We also use it in pasta sauces and pretty much everything garlic calls for....

TRY IT!!

Wow, I had forgotten we used to have this as an appetizer with cambozola and a baguette. Thanks for the reminder! Great idea to add to the olives on the platter.
Linda

you can also.. havethis as an (bruschettas) italian appetizer..

and before...preparing..the roasted garlic..adding a little bit pepper as well.

Super good and fast!

Lovely technique. Wonderful result. I created a hd foil parcel and prepared 4 heads, with oil, kosher salt and cracked pepper, sealed loosely and vented. At 45 minutes, I checked the garlic heads and they were not of the desired golden brown, so I opened the parcel for the last 15 minutes - perfect. Used them in a compound butter recipe including some fresh minced parsley, shallot sweat with a hint of lemon zest.

I saw this in the store what flavor does it have? Is there a difference in texture or is it simply just a different type?

Here is a Rouxbe blog post on Black Garlic. Cheers!

Does roasted garlic freeze well?

Yes, roasted garlic can be frozen. The texture may not be exactly the same, but it should still be good. To freeze the cloves, spread them out on a baking tray and then freeze. Once completely frozen, store the cloves in a sealed plastic bag or container.

If you prefer, the garlic can also be mashed and frozen into portion sizes. I also know some people that cover the garlic in olive oil before freezing it. I say experiment and see what works best for you. Cheers!