Tuesday, October 30, 2012

A first course if you sick.

Weither your sick or just trying to excape the creaping crud, this recipe is for you. Also makes a unique first course to a formal dinner.

4-6 heads garlic
1 1/2 cups olive oil
4 sprigs thyme or rosemary
salt and pepper
1 tbl extra-large capers
* optional: mixed olives
baguette or country-style bread for serving

Preheat the oven to 300 F.
Cut the garlic through the equator to that the tips of the cloves are exposed, discard top bits.
Pour the olive oil into a small roasting dish.
Add the salt, pepper, thyme, and capers to the oil.
Nestle the garlic cut-side down in the dish and cover tightly with foil.
Roast the garlic for 45-50 minutes, until the bottoms are well
browned and the garlic is soft.
Set aside to cool for at least 20 minutes (important! the oil is
** To serve: add the olives, if using, and turn the garlic cut side up. Dip your bread in the oil, and scoop out garlic cloves and spread on bread with capers, munch on olives, etc.**
Totally an *aaaaahhhh* moment!

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