Yield: 4 Servings
|2 \N||Heads garlic, (large heads), unpeeled and left whole|
|1½ tablespoon||Olive oil|
|1 tablespoon||Thyme, chopped fresh; or 1 teaspoon dried|
|1 tablespoon||Rosemary, (fresh)chopped; or 1 teaspoon dried|
|\N \N||Salt and freshly ground black pepper|
Preheat the oven to 350 degrees. Place the garlic in a small roasting pan or ovenproof skillet and drizzle the oil on top. Sprinkle with the herbs, a pinch of salt, and a generous grinding of pepper. Roast the garlic until soft, 45 minutes to 1 hour. Remove from the oven and serve.
Squeezed cloves out of papery skins and spread on thinly sliced toast, pizza, or bruschetta; place on top of fish, beef, or poultry dishes; mix into pasta sauces or dips; or serve as side dish. If in a rush, you can cut about ½-inch off the top of the garlic head, exposing the cloves directly to the heat. The garlic will roast in 25 to 30 minutes.
Source: Kathy Gunst," Roasting" Formatted by Brenda Adams <adamsfmle@...>
Recipe by: Gunst; "Roasting"
Posted to MC-Recipe Digest V1 #381 by Brenda Adams <adamsfmle@...> on Jan 19, 1997.