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Roasted Garlic with Caperberries

Posted By Chris On February 16, 2008 @ 4:05 pm In Appetizers | 1 Comment

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
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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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