16th February 2008

    Roasted Garlic with Caperberries

    posted in Appetizers |

    We had originally planned to roast some garlic for the housewarming party last weekend, but with all the other dishes we had, we decided to skip it. We had already purchased quite a few heads of garlic, however, so having Thad and Abbie over for dinner was the perfect opportunity to go for it! Many recipes for roasted garlic involve brushing the garlic heads with olive oil, we made it by just filling a roasting pan with olive oil to coat the bottom, and placing the heads cut-side down. This allows you to serve the now roasted-garlic-infused olive oil as an additional dip. The inspiration for this method comes from this post over at Desert Candy.

    Thad says:

    Pretty garlicky!

    Chris says:

    I like that you can taste a hint of garlic and caperberries in the oil.

    Abbie says:

    What? Those are caperberries? They look like olives!

    Chris says:

    Nope, try one — they’re like ginormous capers.

    Lisa says:

    These rule… you don’t even need the bread. I like just sticking a fork in and eating a whole clove by itself.

    Chris says:

    You heart garlic!

    Roasted Garlic with Caperberries
    ——————————–
    6 heads of garlic
    olive oil
    caperberries
    salt and pepper

    Preheat the oven to 325F. Cut the top third off of the heads of garlic — if you’re cooking something else that night, you can save the top bits, otherwise toss ‘em. Pour oil into a small roasting pan, then place the cloves of garlic cut-side down. Add the caperberries, salt, and pepper, and cover tightly with foil. Roast for 50 minutes or until the garlic is soft and golden brown. Remove the garlic cloves to a serving dish, and pour the oil into a bowl for dipping. Serve with warm baguette and get your dip on.

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    This entry was posted on Saturday, February 16th, 2008 at 4:05 pm and is filed under Appetizers. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

    There is currently one response to “Roasted Garlic with Caperberries”

    1. 1
      On February 19th, 2008,autumn azure said:

      those look yummy. i roasted garlic for the first time on thanksgiving and it was so easy, now i roast whenever i can. especially for some garlic mashed potatoes…mmmmm. i’ll give this a try.

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