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Appetizers

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Baba Ganouj
Caponata
Candied Ginger

Corn Salsa
Cranberry Chutney
Ginger Cranberry Sauce

Humus (Houmous)
Mango Salsa
Pear Chutney

Roasted Garlic
Tomatillo Salsa Verde
Tomato Salsa

Roasted Garlic

4 bulbs of Garlic
Olive Oil
water
salt and pepper as needed

Preheat the oven to 450F.

Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off ¼ to a ½ inch of the top of cloves, exposing the individual cloves of garlic.

Place the garlic heads in a baking pan with a little water. Drizzle a couple teaspoons of olive oil over each head. Cover with aluminum foil. Bake at 450F for 30-35 minutes, or until the cloves feel soft when pressed.

Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

Eat as is or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.