Toasting garlic cloves tames a little of the sometimes harsh flavor and loosens the skins for easier peeling. Unlike oven roasted garlic, pan roasted does not become soft and creamy.

To pan roast, place unpeeled garlic cloves in a dry skillet over medium-high heat, shake pan occasionally and remove when skins are golden, about 5 minutes. When cool  peel then slice, mince or chop as usual.