Leftover garlic is a crime. Or, in my case, a myth. It’s my catnip. Whenever I have some lying around after grilling or barbecuing, I’ll make whatever excuse I need to cook it up and eat it. Like any honest addict, I eventually gave up the pretense and started mainlining it. Instead of a spoon and lighter, though, I use a grill and a spatula for mainlining my drug of choice. Grilled garlic is one of the easiest appetizers ever.
- Garlic bulbs
- Olive oil
- fresh cracked black pepper
- Heat your grill to medium.
- Shave the tops off of each whole garlic bulb to expose the cloves. Do NOT separate or peel the cloves.
- Snug the bulbs in foil. Brush the oil over the tops, then salt and pepper the bulbs to taste.
- Wrap the garlic in the foil, tightly.
- Grill the garlic, lid down, for 10 minutes. Check it; if the garlic cloves haven't softened, they need more time.
- Set the finished bulbs on a plate and serve them. Either hog them to yourself, or, optionally, you can share.
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