Really clever way to "roast" garlic! You know, I bought my mini crockpot for this recipe and I'm glad I did. I used white wine and no herbs so that I could use the garlic in a wider range of dishes. The only complaint I have, (and I'm not sure if it was something I did), was that the garlic skin didn't come away from the cloves very easily at all as it does when I roast them in the oven. But the flavor... yum! Thank you, Rita, for this keeper.
This was easy to do, and the timing was right on. I will add this to your aromatic seasoning for a wonderful dip! Thanks Rita!