| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
October 199 |
1 |
servings |
INGREDIENTS
| 1 |
lg |
Head garlic |
| 3 |
tb |
Olive oil |
|
|
Ten; (1/3-inch-thick) |
|
|
; diagonal slices of |
|
|
; Italian or French |
|
|
; bread |
INSTRUCTIONS
Cut off the top quarter of the garlic with a sharp knife to expose the
cloves, set the garlic in the middle of a large piece of foil, and drizzle
it with 2 teaspoons of the oil. Crimp the foil around the garlic to enclose
it completely and bake the garlic in the middle of a preheated 425F. oven
for 40 minutes. While the garlic is baking, brush the bread slices with the
remaining oil and bake them on a baking sheet in the lower third of oven
(below the garlic), turning them once, for 10 to 12 minutes, or until they
are golden and crisp. Unwrap the garlic and put it on a serving plate
surrounded by the toasts. To serve the garlic: Remove the softened cloves
with a knife or fork, or turn the head of garlic upside down and squeeze
out the cloves, and spread the garlic on the toasts.
Serves 2 as a first course.
Gourmet October 1990
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