Elephant Garlic - roasted whole and then served on crusty baguettes, like a rustic garlic bread!
Ingredients
- 2 large Elephant garlic heads
- 6 medium cut slices sourdough bread
- 4 tbsp olive oil
- salt and freshly milled black pepper
Method
- Pre-heat the oven to 220°C / Gas 7
- Slice the bottom off the garlic, about 2 cm to reveal the open cloves
- Heat an ovenproof frying pan with 4 tbsp olive oil
- Once hot season the cut bottom of the garlic with salt and pepper, then place cut side down into the hot oil
- Place the pan into the pre heated oven and cook for 35-40 minutes
- Meanwhile toast the sourdough slices and keep warm
- Check the garlic is cooked, it should be very soft and mushy and really well coloured
- To serve, squeeze the garlic out onto the toast and spread evenly
- Dot with a little unsalted butter and more salt and pepper, then serve
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