| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Alive &, Cooking |
2 |
servings |
INGREDIENTS
| 1 |
lg |
Whol bulb of garlic; separated into |
|
|
; cloves |
|
|
Olive oil |
|
|
Butter; (optional) |
|
|
Chopped thyme or rosemary; (preferably fresh) |
|
|
Salt and pepper |
|
|
French bread or ciabatta |
INSTRUCTIONS
Preheat the oven to 150C/300F/gas 2. Remove the outermost papery
leaves of the garlic cloves. Slice off the tops of the cloves and
pierce each clove with a sharp knife so that the steam can be
released.
Set the garlic cloves in a small baking dish, drizzle a little olive
oil over them and dot with butter if liked. Sprinkle with the herbs,
cover the dish and bake for about 30 minutes.
Remove the lid and bake for a further 30 minutes or so, basting
occasionally with olive oil, until the husks are golden brown.
Spread the soft baked cloves on to slices of French bread or ciabatta.
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