Roasted Garlic & Rosemary Spread
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.
25 heads garlic
1⁄4 cup coarsely chopped rosemary
2 tbsp. kosher salt
1⁄2 cup olive oil
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)