Rustic Garlic Spread

Tuesday, May 24, 2011

What I really love about this recipe is it's purity and rustic simplicity. Baking the garlic results in a milder taste and a creamy, spreadable texture that would be good on any crusty bread. I decided to slice a small baguette into rounds and toast them up to make little crostinis.

“There are many miracles in the world to be celebrated and, for me, garlic is the most deserving.”
- Leo Buscaglia

To serve, you can either place all the soft garlic into a small bowl, or you can let everyone pick the cloves off and squeeze the garlic out. (Kids would love this - just be sure to have napkins around!) I personally love the beauty of the whole head of garlic on the plate. 

2 large heads of garlic
2 Tbs. butter, or a vegan butter substitute (You can also use a drizzle of olive oil and a little salt, if you'd prefer)

1. Preheat the oven at 350 F (that's 175 C).  Cut two squares of aluminium foil large enough to wrap around each head of garlic (about 7 x 7 inches)
2. Remove the outer husk of the garlic so that the cloves are revealed, but still attached. 
3. Place each head of garlic on a foil square and top with butter (1 Tbs each) or drizzle with oil and salt. Wrap the foil around the garlic and secure with a twist at the top.
4. Place the wrapped garlic on a pie pan or cookie sheet and bake for 30 min.
5. Enjoy!


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