| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Large; whole bulbs of garlic |
|
|
Olive oil |
| 1 |
c |
Water; (about) |
INSTRUCTIONS
Notes: Pandl's at 8825 N. Lake Drive, Bayside, WI. Milwaukee Journal
Sentinel.
Preheat oven to 400 degrees. Cut a thin, even slice off tops of garlic
bulbs to make them level. Do not peel. Dip into olive oil. Set bulbs upside
down (cut side down) in a pie tin or baking dish. Add about 1 cup water.
Bake 35 to 40 minutes or until garlic is very soft and spreadable. If water
evaporates while cooking, add more.
When garlic is soft, remove and set upright on a serving plate. Drizzle
additional olive oil over the bulbs. To serve, remove one clove of garlic
and squeeze soft center out of peel onto freshly baked bread. Makes about 6
servings.
The roasted garlic is regularly served with bread.
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 25,
1998
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