When garlic is covered with EVOO and a sprig of fresh rosemary and cooked until soft and nearly caramelized, it resembles a savory garlic butter. Its flavor is significantly different from raw garlic, it is the ultimate food transformation from raw to roasted. It is creamy and decadent and may be utilized in a variety of ways. My favorite is served simply atop a slice of toasted baguette with a mouth-watering glass of Le Senate Barbula, a 100% Merlot from Le Marche.
See ingredients, directions and pairings.
Whole Heads of Garlic, I usually make 4 or 5 and mash up the leftover and store them in an air-tight container.
1 Fresh Sprig of Rosemary per Garlic Head