In a heavy, oven-proof saucepan, place peeled garlic cloves, as little as or much garlic as you want. Cover the garlic with olive oil, just enough to cover. Sprinkle with kosher salt, and add a sprig of rosemary
Cover and roast in a 375°F. oven, until soft, about 20 to 30 minutes
Cool before storing in an airtight container in the fridge, (make sure the garlic is covered with oil) until ready to use.
Can be used with gorgonzola potatoes.
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