| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cookbook, Spreads |
4 |
Servings |
INGREDIENTS
| 2 |
|
Heads garlic, (large heads), unpeeled and left whole |
| 1 1/2 |
tb |
Olive oil |
| 1 |
tb |
Thyme, chopped fresh; or 1 teaspoon dried |
| 1 |
tb |
Rosemary, (fresh)chopped; or 1 teaspoon dried |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
Preheat the oven to 350 degrees. Place the garlic in a small roasting pan
or ovenproof skillet and drizzle the oil on top. Sprinkle with the herbs, a
pinch of salt, and a generous grinding of pepper. Roast the garlic until
soft, 45 minutes to 1 hour. Remove from the oven and serve.
Squeezed cloves out of papery skins and spread on thinly sliced toast,
pizza, or bruschetta; place on top of fish, beef, or poultry dishes; mix
into pasta sauces or dips; or serve as side dish. If in a rush, you can cut
about 1/2-inch off the top of the garlic head, exposing the cloves directly
to the heat. The garlic will roast in 25 to 30 minutes.
Source: Kathy Gunst," Roasting" Formatted by Brenda Adams
<adamsfmle@sprintmail.com>
Recipe by: Gunst; "Roasting"
Posted to MC-Recipe Digest V1 #381 by Brenda Adams
<adamsfmle@sprintmail.com> on Jan 19, 1997.
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