Roasted Garlic and Rosemary
Secolari Tuscan Blend Olive Oil
stem end trimmed by 1/2
Secolari Roasted Garlic Sea Salt
day old bread
Secolari Arbosana Olive Oil
(add two extra tablespoons if desired)
fresh vegetables assortment to fill the jars
(add an extra sprig if desired)
1/2 inch thick
Secolari Balsamic Vinegar
medium size zucchini
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.