I was suddenly struck by the need to dig into an old school favorite so I grabbed a head a garlic, a fresh stick of bread and went to town.
By town, I mean, roasted the garlic and schmeared it all over the bread. I did share because I wanted the kids to try it but I shared only after I devoured half of the bulb myself.
1 large bulb of garlic
Crushed dried rosemary
1. Preheat the oven to 350 degrees Fahrenheit.
2. Remove extra papery skin that is falling off and chop the top off of the bulb so that every clove is exposed. Sit in a piece of foil large enough to wrap the entire bulb loosely and set aside for 15 minutes (I read once that this helps the antioxidants in the garlic become stable).
3. Drizzle olive oil over the entire top of the bulb, shake some rosemary on top and wrap the foil over the top of the bulb loosely.
4. Roast for 45 minutes and test, with a knife, to see if the bulbs are soft and easily pierced. If not, roast in 10 minute increments until ready.
5. When cool enough to hold, squeeze the cloves onto bread and spread into a layer.