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+ servings

Roasted Garlic and Rosemary

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Course Appetizer
Cuisine Italian
Servings 4 people


  • 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


  • 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.
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