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Roasted Garlic

Most people have a definite relationship with garlic. In our family it was love, love, love! And it still is.


So here is an awesome spread, and, or, add in, made with roasted garlic.

Peel 3 or 4 heads of garlic. Yes, heads.


Place in a small oven safe dish like a mini French White round baking dish.

Because olive oil is expensive I half and half it with vegetable oil. I want the flavour but completely covering the garlic in oil takes a lot of olive oil.

However if you have enough, by all means use straight olive oil.

Sprinkle on a little coarse salt. Friends of ours just came back from Italy and they brought us some Truffle Salt so I put some of that in to see what it would do.

Then pop them into the oven with your Roasted Toms at 200. The garlic only needs 2 hours or so, so I wouldn’t suggest putting them in with your toms overnight. They can get too roasted and don’t taste as good. But 2 or 3 hours is perfect.

Pull them out of the oven and spoon the garlic cloves out into a small jar, smooshing them with the spoon as your put them in. {Save the oil in a glass jar in the fridge. I’ll explain later}

This makes an amazing spread for crusty bread. You can also smear it on crackers, add a bit of aged cheddar and a slice of your favourite hot pepper, like serranos, and enjoy!

Or you can smear it onto crusty bread and then add a dollop of some fantastically delicious Black Olive Tapenade

One response »

  1. Pingback: Black Olive Tapenade « dyefeltsool

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