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Roasted Garlic

4 whole garlic bulbs
2 tbsp olive oil
1/4 tsp salt (sea salt) preferred
1 tsp fresh cracked black pepper
1 whole french baquette sliced
dried rosemary or thyme, crumbled
1/4 cup stock or white wine

Prepare garlic by removing some of the silk outer leaves from the
heads and cut off 1/4" tips off the heads to expose clove. Place
heads in a garlic baker or in a small baking dish, place them snug
together. Drizzle each head with 1/2 tbsp. of oil and sprinkle
with the salt. Pour the stock/wine around the garlic. Cover and
bake at 3500 oven for 30-45 minutes. Remove cover, baste with more
oil and bake uncovered for an additional 30-45 min., until garlic
is tender and husks are golden brown. Sprinkle with fresh ground
black pepper.

Serve by squeezing the warm cloves out of their skins or with a
small pointy knife, whip the gloves from their skins, and spread
onto crackers or slices of French bread (baquette). Serve on a
board or plate, garnished with sprigs of chives, cilantro or Italian
parsley and slices of Norwegian or Greek Goat cheese. Roasted bell
peppers (red, green and yellow), olives make a good addition to
the plate.


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