Baked Garlic Appetizer
A Uncategorized recipe with large garlic heads not peeled, 2-1/4 c olive oil, to 2-1/2 c canned chicken broth. Ready in 1h 55m, serves 4.
Curated byKavya Sharma🇮🇳
- 1
Preheat oven to 350 degrees.
- 2
Slice 1/4 inch off tops of garlic heads opposite root end.
large garlic heads not peeled(4) - 3
Remove any loose outer papery skin.
- 4
Place garlic cut side up in medium sized baking dish.
large garlic heads not peeled(4) - 5
Arrange butter slices evenly over garlic.
large garlic heads not peeled(4)butter thinly sliced(1/2 tbsp) - 6
Pour olive oil over evenly.
2-1/4 c olive oilolive oil(1/4 c) - 7
Add 2 cups broth to dish.
to 2-1/2 c canned chicken broth(2)to 2-1/2 c canned chicken broth(2) - 8
Arrange sun-dried tomatoes around garlic.
large garlic heads not peeled(4)to 2-1/2 c sun-dried tomatoes(2)dried fines herbs(3/4 tbsp) - 9
Sprinkle fines herbs over the top.
dried fines herbs(3/4 tbsp) - 10
Season with pepper.
pepper to taste - 11
Bake approximately 1 hour and 15 minutes - until garlic and sun-dried tomatoes are tender, basting with broth every 15 minutes, adding more broth if necessary to maintain some sauce in pan.
large garlic heads not peeled(4)to 2-1/2 c canned chicken broth(2)to 2-1/2 c canned chicken broth(2)to 2-1/2 c sun-dried tomatoes(2)dried fines herbs(3/4 tbsp) - 12
Arrange goat cheese around garlic and continue to bake approximately 10 minutes - until cheese is almost melted.
large garlic heads not peeled(4)goat cheese sliced(6 oz) - 13
Garnish with fresh basil.
fresh basil leaves - 14
Serve with Italian bread.
large loaf italian bread sliced - 15
To eat: pierce a garlic clove, press to release from the skin, and spread it on bread.
large garlic heads not peeled(4)large loaf italian bread sliced - 16
Top with some of the sun-dried tomato mixture.
to 2-1/2 c sun-dried tomatoes(2)dried fines herbs(3/4 tbsp)
Nutrition Facts
Per serving
Rate this recipe
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Baked Garlic Appetizer
A Uncategorized recipe with large garlic heads not peeled, 2-1/4 c olive oil, to 2-1/2 c canned chicken broth. Ready in 1h 55m, serves 4.
Curated byKavya Sharma🇮🇳
Directions
16 steps- 1
Preheat oven to 350 degrees.
- 2
Slice 1/4 inch off tops of garlic heads opposite root end.
large garlic heads not peeled(4) - 3
Remove any loose outer papery skin.
- 4
Place garlic cut side up in medium sized baking dish.
large garlic heads not peeled(4) - 5
Arrange butter slices evenly over garlic.
large garlic heads not peeled(4)butter thinly sliced(1/2 tbsp) - 6
Pour olive oil over evenly.
2-1/4 c olive oilolive oil(1/4 c) - 7
Add 2 cups broth to dish.
to 2-1/2 c canned chicken broth(2)to 2-1/2 c canned chicken broth(2) - 8
Arrange sun-dried tomatoes around garlic.
large garlic heads not peeled(4)to 2-1/2 c sun-dried tomatoes(2)dried fines herbs(3/4 tbsp) - 9
Sprinkle fines herbs over the top.
dried fines herbs(3/4 tbsp) - 10
Season with pepper.
pepper to taste - 11
Bake approximately 1 hour and 15 minutes - until garlic and sun-dried tomatoes are tender, basting with broth every 15 minutes, adding more broth if necessary to maintain some sauce in pan.
large garlic heads not peeled(4)to 2-1/2 c canned chicken broth(2)to 2-1/2 c canned chicken broth(2)to 2-1/2 c sun-dried tomatoes(2)dried fines herbs(3/4 tbsp) - 12
Arrange goat cheese around garlic and continue to bake approximately 10 minutes - until cheese is almost melted.
large garlic heads not peeled(4)goat cheese sliced(6 oz) - 13
Garnish with fresh basil.
fresh basil leaves - 14
Serve with Italian bread.
large loaf italian bread sliced - 15
To eat: pierce a garlic clove, press to release from the skin, and spread it on bread.
large garlic heads not peeled(4)large loaf italian bread sliced - 16
Top with some of the sun-dried tomato mixture.
to 2-1/2 c sun-dried tomatoes(2)dried fines herbs(3/4 tbsp)
About this recipe
A Uncategorized recipe with large garlic heads not peeled, 2-1/4 c olive oil, to 2-1/2 c canned chicken broth. Ready in 1h 55m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
