Black Raspberry Cobbler
Slow-Roasted Tomatoes

Toasted Garlic


This is not a recipe, it is more like an opinion.

Toasted garlic is terrific. Like savory candy.

I use 1/4 cup of olive oil and add 6 large cloves of garlic, minced. I use my smallest, cheapest saute pan and bring the oil to a very slow simmer over a very low heat. I cook the garlic for about ten minutes, shaking the pan every so often to redistribute. When it starts to turn light brown it's done. I like to let it sit off the heat for as long as possible before using it to let the olive oil get all toasty as well. And whatever you do, don't overcook it or it will be bitter.   

I use it the oil and garlic together to dress pasta and salad and I add it to pizza sauce.

What else?


and it's me again with yet another variation ... i heat up olive oil in the pan and when it is hot but not smoking, i put sliced garlic in, and turn the heat off and let it sit. it flavors the oil and when i toss in pasta i can remove the garlic slices before serving to my kids ... who haven't yet developed a taste for roasted or toasted garlic.

Um, eat it by the spoonful? Or maybe put some on a piece of bread so you don't come across as a complete cretin. Yum.

I make garlic like this all the time! I originally started with a recipe from Bon Appetit and right before you take it off heat you add red pepper flakes. Excellent. I use the garlic goodness to top EVERYTHING. It's lovely!

delicious on ciabatta with a little parmesan!

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