Roasted Garlic Spread
Source of Recipe
net
List of Ingredients
Roasted Garlic Spread
Roasted garlic is soft, sweet and mellow; we like to
place it on the table, in lieu of butter, for our guests
to spread on crusty French bread or to add flavor to soups and salads. If you don’t use up all
the heads of garlic at once, store leftovers in the
refrigerator, covered, for up to ten days.
Ingredients:
3 to 4 heads garlic
1/2 cup extra-virgin olive oil
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
Salt to taste
Freshly ground black pepper
(2 sprigs fresh rosemary
2 sprigs fresh thyme)
Preparation:
Preheat oven to 350 degrees F. Lay each head of garlic
on its side and slice about 1/8 inch off of the pointed
end, exposing the garlic cloves.
Stand garlic heads on their root ends (cut side up) in
a shallow dish or skillet just large enough to hold them
all. Drizzle olive oil over bulbs and sprinkle with
chopped rosemary, thyme, salt and pepper. Bake for 1 1/2
to 2 hours, until very tender.
Serve warm or at room temperature, allowing diners to
scoop or squeeze garlic cloves out of skin and spread
on bread.Recipe
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