The world's most simple and perfect appetizer! Just lop off the top of a head of garlic, rub it with olive oil and let it roast itself into a creamy, mellow spread for crostini.
Slice off the top quarter of a head of garlic. By the way, for the record I definitely should have used a bigger head of garlic because this got eaten in record time. Sadly my garlic was guilty of green sprouts. I was too lazy to pick them out and actually I don't think it matters for this.
Rub it all over with olive oil...
Then put in a little oven-safe container and sprinkle on salt and pepper.
Pour over a splash of white wine.
Put a slab of butter on top (look, it makes its own hat!) and a tablespoon of so of minced parsley.
Roast at 375 for about 45 minutes until each clove is totally soft. Put it on your favorite fish-shaped plate and enjoy.
It will be spreadable and creamy with a perfectly mellow, nutty flavor. Be sure to eat the wine-olive oil-butter sauce it roasted in too!
The world's most simple and perfect appetizer! Just lop off the top of a head of garlic, rub it with olive oil and let it roast itself into a creamy, mellow spread for crostini.
Slice off the top quarter of a head of garlic. By the way, for the record I definitely should have used a bigger head of garlic because this got eaten in record time. Sadly my garlic was guilty of green sprouts. I was too lazy to pick them out and actually I don't think it matters for this. 
Rub it all over with olive oil... 
Then put in a little oven-safe container and sprinkle on salt and pepper. 
Pour over a splash of white wine.
Put a slab of butter on top (look, it makes its own hat!) and a tablespoon of so of minced parsley. 
Roast at 375 for about 45 minutes until each clove is totally soft. Put it on your favorite fish-shaped plate and enjoy.
It will be spreadable and creamy with a perfectly mellow, nutty flavor. Be sure to eat the wine-olive oil-butter sauce it roasted in too!
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