GARLIC OIL AND ROASTED GARLIC CLOVES
For garlic lovers. This recipe makes both garlic-infused oil and creamy roasted garlic cloves at the same time. The roasted garlic oil can be used on salads, boiled red skins, baked potatoes, sauteeing, frying eggs, as a finishing drizzle on pasta and pizza, etc. And the cloves are delicious spread on bagels, toast, crackers, eng. muffins, in cooking. You can use already-peeled garlic cloves from the grocery store.
Provided by Kathy228
Categories Spreads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- Into a small, tall, glass or ceramic oven bowl, place a cup or more of peeled garlic cloves. Cut off the little 'button' stem end of the clove.
- Cover garlic with a mild olive oil. Cover bowl with foil and poke several vent holes.
- Put in 350 degree oven for 30 minutes or til cloves are slightly golden and can be pierced with a fork but not mushy.
- Remove from oven and when cool enough to handle, pour the oil into a carafe (strain if desired); and save the cloves in a glass jar with a lid. I use a cleaned-out clam juice bottle for the oil.
Nutrition Facts : Calories 352, Fat 36.1, SaturatedFat 5, Sodium 4.6, Carbohydrate 7.5, Fiber 0.5, Sugar 0.2, Protein 1.4
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