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“Garlic is the ketchup of intellectuals.” ~Author Unknown

Oven Roasted Garlic

So good for you, so yummy, so easy to prepare.

A nice appetizer with baguette, fantastic pizza topping and a good accompaniment to

Ploughman’s Lunch

Heat oven to 350

Cut the tops off two whole heads of garlic. Place in a small, glass, oven proof dish. Pour a generous amount of extra virgin olive oil over the heads, making sure to coat the cloves well. Replace tops. cover with a tight fitting lid or foil. Bake for an hour, or until the cloves become soft and spreadable.

Roasted Garlic Aioli

You can use this aioli as a dip for crudite, a sandwich spread, or as salad dressing

1 head oven roasted garlic, all skins removed

1 large egg

1 Tablespoon freshly squeezed lemon juice

1 Tablespoon fresh parsley, chopped fine

1/2 teaspoon salt

freshly ground black pepper

1/2 cup extra virgin olive oil

Combine the garlic, egg, lemon juice, parsley, salt, and pepper in a food processor or blender and purée. Stream in the oil and continue to process until the mixture has formed a thick emulsion. Serve immediately or store, refrigerated, overnight in an airtight container. Yield: 3/4 cup

Enjoy!

~Melissa