Name: Roasted Garlic and Rosemary
Ingredients: 4 heads of garlic (stem end trimmed by 1/2); 1/2 teaspoon Secolari Roasted Garlic Sea Salt; 1/4 teaspoon freshly cracked black pepper; 8 tablespoons Secolari Arbosana Olive Oil ((add two extra tablespoons if desired)); 3 sprigs fresh rosemary ((add an extra sprig if desired)); 1 tablespoon capers in brine; toasted french bread slices (1/2 inch thick); 20 fresh mint leaves; chopped parsley leaves (for garnish)

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29OctOctober 29, 2015

Roasted Garlic and Rosemary

Print Recipe

Course Appetizer

Cuisine Italian

Servings 4 people

Ingredients

4 heads of garlic stem end trimmed by 1/2
1/2 teaspoon Secolari Roasted Garlic Sea Salt
1/4 teaspoon freshly cracked black pepper
8 tablespoons Secolari Arbosana Olive Oil (add two extra tablespoons if desired)
3 sprigs fresh rosemary (add an extra sprig if desired)
1 tablespoon capers in brine
toasted french bread slices 1/2 inch thick
20 fresh mint leaves
chopped parsley leaves for garnish

Instructions

Preheat oven to 300 degrees F.
Rub the garlic heads with salt and pepper.
Place in a small baking dish cut side down. Drizzle with oil.
Add the fresh herb and capers.
Cover with foil and bake for about 1 hour or until the garlic is golden. Cool slightly.
Squeeze the roasted garlic out from the skins.
Add a teaspoon of roasted garlic with oil on top of each bread slice.
Top with fresh parsley.