Roasted Garlic & Rosemary Spread

Menu Part: 
Sauce
Cuisine Type: 
American
Serves: 
25 heads roasted garlic

This simple spread just uses garlic, chopped rosemary, salt and olive oil. It's a great addition to sandwiches and also makes a delicious dip.

Ingredients

25 heads garlic
1⁄4 cup coarsely chopped rosemary
2 tbsp. kosher salt
1⁄2 cup olive oil

Steps

1. Cut garlic bulb about half an inch from top to expose most of cloves. Use tops for another use, such as stock. Sprinkle cut sides of heads with rosemary, kosher salt and olive oil.

2. Wrap in foil and bake in 350°F oven until golden brown, about 40 minutes. Cool.

3. Squeeze cooked garlic bulbs to release roasted garlic. Use as butter alternative and to flavor dishes such as mashed potatoes and potato leek soup.

Recipe by The Jewish Theological Seminary, New York (Flik Independent School Dining)  

More From FoodService Director

Ideas and Innovation
kale quinoa salad

With all the hype around probiotics, we decided to create a daily dish that incorporates probiotics in addition to prebiotics. You rarely hear about prebiotics, and this was a great way to highlight how the two work synergistically to maintain a healthy gut. Our chefs have developed menu items such as roasted salmon with yogurt and mint vinaigrette; kale and quinoa salad with warm maple dressing; and leek soup with pickled cucumbers, to name a few.

Ideas and Innovation
packaged meals

While the multiple-choice questions on FoodService Director’s annual census surveys are a great way of gathering data on trends, I’ve always been rather partial to the open-ended queries. We can’t possibly think up every answer operators might have to a particular question, and it gives respondents a chance to show some personality as well. (A special nod to one cheeky operator’s not-quite-safe-for-work response to how they’re tackling shortened lunch periods—you made my day.)

So this year, for the first time since I’ve been at FoodService Director, I chose to include a very open-...

Menu Development
ramen bowl spoon chopsticks

Asian noodle soups are a popular lunch option at YouTube’s San Bruno, Calif., campus, says Trent Page, the GM at Bon Appetit Management who runs the company’s three corporate dining venues. But Page noticed an increasing preference for customizable dishes and vegan preparations among the 1,000 customers he feeds daily. Inspired by a recent visit to Japan, he introduced tsukemen to the menu—a dish that features most of the traditional ramen ingredients (noodles, eggs and vegetable garnishes) served separately so diners can mix and match. “Separating the components makes it more customizable...

Ideas and Innovation
chicken dinner

For the last three years, we’ve hosted an event called Winner, Winner, Chicken Dinner. We sponsor the local chapter of Future Farmers of America to raise the chickens, and we have to arrange all the transporting from farms to the distributor, which keeps the birds in a freezer until we’re ready. We build hype by having students vote on the proprietary spice blend they would like on the chicken. It helps the nutrition team get involved in the educational process and showcase local food purchasing.

FSD Resources