roasted garlic spread

When I first started this blog back in 2007, this was one of the first recipes I put up. (My food photography skills had a long way to go, as you can see here... yikes!)

Funny story: for a while I was on this kick where I'd eat three garlic cloves per day, sauteed in various dishes or just like this. I love, love, love garlic, and I can eat a ton of it before I get even remotely sated. It's incredibly good for you, I thought, so why not?

I'll tell you why not. I was sitting in a car with my parents at one point, talking about all these dishes I'd been cooking up. And my dad goes, "something in this car smells very strongly of garlic."

And I had to be like, "Um, dad? That's probably ME."

So, after that, I cut back a little bit on the garlic. If you eat this every day, I can attest to the fact that garlic will start coming out of your pores.

But every once in a while? Then it's just delicious.

Roasted Garlic Spread

INGREDIENTS

1 head of garlic

3 tbsp extra virgin olive oil

Fleur de sel

Freshly cracked black pepper

6-7 baguette slices

DIRECTIONS

Preheat oven to 450 degrees.

Slice off the top of the garlic head, leaving each clove slightly exposed. Drizzle garlic with 1 tbsp olive oil, and sprinkle with salt.

Wrap garlic in tin foil, and roast for 30 minutes. Remove garlic from oven, pick cloves out of their shells, and place them in a small bowl. Add 2 tsbp olive oil and mash cloves with a fork, and then spread on baguette slices. Sprinkle with additional salt and freshly cracked pepper. Serve.

Serves 1-2.