Roasted Garlic Toast

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* Exported from MasterCook *

 

Roasted Garlic Toast

 

Recipe By : Everyday Cooking with Dr. Dean Ornish, page 93

Serving Size : 4 Preparation Time :0:00

Categories : Appetizers And Snacks Ornish: Everyday Cooking

 

Amount Measure Ingredient -- Preparation Method

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4 heads garlic

1/4 teaspoon dried thyme

1/4 teaspoon salt

Pepper

1 French baguette

cut in 1/2 inch-thick slices

 

SERVES 4

 

Whole garlic cloves baked slowly become so soft and mild that you can

spread them on bread like butter. Choose heads that are firm and heavy for

their size. They do take a long time to cook, but it is unattended

time. Go work in the garden or take a walk while they're cooking, arid

when you return, the house will smell marvelous.

 

Preheat oven to 300 degrees F. Lightly spray a small baking dish with

nonstick spray.

 

With a sharp knife, slice 1/2 inch from the top (not the root end) of each

garlic head. Rub the heads of garlic with your hands to remove some of the

loose papery skin, taking care not to separate the cloves.

 

Place in baking dish cut side up. Sprinkle with thyme, salt, and pepper to

taste. Add 1/4 cup water, cover and take until the garlic cloves are very

tender when pierced, 1 1/2 to 2 hours. Set aside.

 

Raise oven temperature to 375 degrees. Toast baguette slices until dry,

about 10 minutes. Put toasts in a basket on the table. Serve each diner a

whole head of roasted garlic. To eat, squeeze the soft, mild cloves from

their skins onto the toasts, or use a small knife to scoop the soft garlic

out of the skins and spread it thickly on toast.

 

TIP: Why not bake several garlic heads while you're at it? They keep well

for two or three days in the refrigerator and are good cold.

 

TIP: Here's another method for making garlic that is so soft and mild, you

can eat it like butter. Separate four heads of garlic into individual

cloves. Discard any cloves that are too small to bother with. Peel the

remaining cloves. (This is tedious, but the results are worth it.) In a

small saucepan, combine the peeled cloves and 1/2 cup vegetable

broth. Bring to a simmer over high heat, cover, and reduce heat to

maintain a very gentle simmer. Cook until garlic is tender when pierced

but not mushy, 18 to 22 minutes. Check once or twice during cooking, and

add 2 to 3 tablespoons more broth if most of the broth has evaporated. And

there you have it: unbelievably delicious, soft-as-butter garlic cloves,

which you can keep in the refrigerator for a couple of days.

 

Serving size: 1/4 of the baguette, 1 head garlic. Calories: 329, Fat:

3.4g, Cholesterol: 0 mg, Carbohydrate: 63.5 g, Protein: 11 g, Sodium: 1,1740 mg

 

 

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