Tuesday, February 21, 2012

Roasted Garlic Spread

Roasting the garlic is easy (but not so quick if you have to peel the things). In Korea I buy garlic all the time freshly peeled, but the only place I've seen garlic this way in the States is at Sam's club in the half-gallon or so container in the refrigerated section. Just take a good close look to see if they look freshly peeled. If not, make a block of time, sit down and do your own .... while watching a movie or something. [Picture to the left is of the garlic after baking]

Roasted Garlic Spread

1 bowl (1 1/2 cups or so) peeled garlic cloves
3-4 tablespoons basil flakes
2 tablespoons olive oil
1/2 teaspoon sea salt

Cover the glass or baking bowl with tinfoil and bake in the over at 350F for 1 hour. Alternatively, in a crock pot with 1/2-inch of standing water, put in a fitted covered bowl with the garlic-herb mix inside and cook on low overnight, or approximately 8 hours.

Spread garlic on pizza crusts, crêpes, toast or sandwich bread for vegie sandwiches, toss in salads or pasta dishes, spread in celergy sticks or experiment!

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