Garlic bread
I just made some serious garlic bread. Here's what I did:
I cut the tops off two full bulbs of garlic, drizzled some olive oil over them, and roasted them at 325 for 45 minutes. I then removed the garlic cloves from their skins with a fork and mashed them a little bit. I melted a stick of butter and pureed the garlic and butter together with oregano, basil, and fresh rosemary. This made the spread.
I also sauteed four or five diced cloves of garlic in a little olive oil until they were a gorgeous tan and crispy. I grated fresh Parmesan. I cut a loaf of French bread in half lengthwise (like a sandwich) and put the halves face up on a foil-covered baking pan. I applied the spread liberally, then sprinkled the Parmesan and sauteed garlic on. I baked it at 400 for 7 minutes (I'd recommend a minute or two longer) and took it out when the cheese was melted and the crust was crusty.
It was an experiment and gave very interesting results. You'd think the absurd volume of garlic (2.5 bulbs!) would be overwhelming, but roasting garlic makes it very mild and pretty buttery. (I saved a couple of the roasted cloves and put them on crackers--delicious.) Sauteeing garlic in a little oil (1 tbs) gives it a light, almost nutty flavor and a delicious crunch. I like really buttery garlic bread--it would be easy to decrease the butter in the spread or put less on the bread.
I cut the tops off two full bulbs of garlic, drizzled some olive oil over them, and roasted them at 325 for 45 minutes. I then removed the garlic cloves from their skins with a fork and mashed them a little bit. I melted a stick of butter and pureed the garlic and butter together with oregano, basil, and fresh rosemary. This made the spread.
I also sauteed four or five diced cloves of garlic in a little olive oil until they were a gorgeous tan and crispy. I grated fresh Parmesan. I cut a loaf of French bread in half lengthwise (like a sandwich) and put the halves face up on a foil-covered baking pan. I applied the spread liberally, then sprinkled the Parmesan and sauteed garlic on. I baked it at 400 for 7 minutes (I'd recommend a minute or two longer) and took it out when the cheese was melted and the crust was crusty.
It was an experiment and gave very interesting results. You'd think the absurd volume of garlic (2.5 bulbs!) would be overwhelming, but roasting garlic makes it very mild and pretty buttery. (I saved a couple of the roasted cloves and put them on crackers--delicious.) Sauteeing garlic in a little oil (1 tbs) gives it a light, almost nutty flavor and a delicious crunch. I like really buttery garlic bread--it would be easy to decrease the butter in the spread or put less on the bread.