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Post by chief_cook2 on Dec 24, 2002 22:35:48 GMT -6
Roasted garlic is soft, sweet and mellow; we like to place it on the table, in lieu of butter, for our guests to spread on crusty French bread. If you don't use up all the heads of garlic at once, store leftovers in the refrigerator, covered, for up to ten days.
Ingredients 3 to 4 heads garlic 1/2 cup extra-virgin olive oil 2 teaspoons chopped fresh rosemary 2 teaspoons chopped fresh thyme Salt to taste Freshly ground black pepper 2 sprigs fresh rosemary 2 sprigs fresh thyme
Preparation Preheat oven to 350 degrees F. Lay each head of garlic on its side and slice about 1/8 inch off of the pointed end, exposing the garlic cloves.
Stand garlic heads on their root ends (cut side up) in a shallow dish or skillet just large enough to hold them all. Drizzle olive oil over bulbs and sprinkle with chopped rosemary, thyme, salt and pepper. Bake for 1 1/2 to 2 hours, until very tender.
Serve warm or at room temperature, allowing diners to scoop or squeeze garlic cloves out of skin and spread on bread.
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