The next item from the Vegetarian Tour de France Culinary Tour is an easy prep accompaniment to any meal. No need to burn ourselves out at the beginning of the tour, right? Besides, what’s better than some french bread and garlic. Just keep in mind that although this is a simple recipe it does take some cooking time. So, it’s probably a good idea to have something else going in the oven while roasting the garlic.
Baked Garlic with French Bread
via France This Way
- 4 cloves bulbs garlic, left whole
- 2 tablespoons olive oil or 2 tablespoons clarified butter
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 French bread loaf, sliced and heated
- 6 ounces cream cheese or soft cheese (optional) or 1/2 cup butter, softened (I used goat cheese)
Heat the oven to 350 degrees F.
Trim the tops of the garlic heads, leaving them whole but removing about 1/4 inch. Remove excess dry skins. Rub the heads with a little of the butter or oil and put in a very small baking dish or crock the size of the four heads.
Drizzle with the rest of the oil or butter, sprinkle with salt and pepper, cover loosely, reduce heat to 275 degrees F and bake for 20 minutes. Remove cover, and bake for about 1 hour and 15 minutes. Slice and heat the French bread (optional) in the last 10 minutes of the baking garlic.
To serve: Spread French bread with soft creamy cheese (optional) or butter and squeeze clove by clove onto the bread and spread it. (Megabeth note: The garlic was really really really hot so I used tongs to hold onto the garlic and a knife to pull out the garlic and to spread it on the bread.)