Rosemary garlic butter

Yield: 6 servings

Measure Ingredient
1 \N Or 2 heads of garlic
\N \N Fresh rosemary (at least one needle per garlic clove)
\N \N Olive oil (extra virgin)
\N \N Some good french bread

Break the garlic heads into cloves, but leave the skins on them for protection. With a small knitting needle or small diameter awl (about the same diameter as a rosemary needle or a hair smaller) puncture the garlic cloves the long way through the middle. Shove a rosemary needle into the center or each one. Baste the garlic cloves and the inside of a small baking dish or pan with the olive oil. Bake the rosemary in the oven at 350*F for 15 minutes or until the garlic is soft inside. Cut the garlic cloves in half lengthwise with a serrated knife and use the contents as you would butter.

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