| 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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