Yield: 4 Servings
|4||Cloves garlic; left whole|
|2 tablespoons||Olive oil or clarified butter|
|⅛ teaspoon||Black pepper|
|1||French bread loaf; sliced and heated|
|6 ounces||Cream cheese or soft cheese (optional) or 1/2 cup butter; softened|
Heat the oven to 350°F. Trim the tops of the garlic heads, leaving them whole but removing about ¼ inch. Remove excess dry skins. Rub the heads with a little of the butter or oil and put in a very small baking dish or crock the size of the four heads. Drizzle with the rest of the oil or butter, sprinkle with salt and pepper, cover loosely, reduce heat to 275°F and bake for 20 minutes. Remove cover and bake for about 1 hour and 15 minutes. Slice and heat the French bread (optional) in the last 10 minutes of the baking garlic.
To serve: Spread French bread with soft creamy cheese (optional) or butter and squeeze clove by clove onto the bread and spread it.
NOTES : Barely sweet and mild roasted garlic spread on French bread slices.
Each clove is squeezed out of its skin onto the bread. It can be served by itself with the bread or with butter, cream cheese or soft cheese.
Recipe by: Earth Kitchen Cookbook by Dee Bell Posted to recipelu-digest Volume 01 Number 579 by RecipeLu <recipelu@...> on Jan 22, 1998