Mike's 100 Clove Roasted Garlic Spread

Name: Mike's 100 Clove Roasted Garlic Spread
Total time: 2700 s
Yield: 6 servings
Cuisine: American
Ingredients: 100 clove Fresh Garlic [look for the whitest & most aromatic cloves you can find]; 2 tbsp Garlic Olive Oil; 1/2 tsp Dried Rosemary; 1/2 tsp Dried Thyme; 1/2 tsp Cracked Sea Salt [or more]; 1/2 tsp Cracked Black Pepper; 3 tbsp Sun Dried Tomatoes [seasoned in oil - chopped]; to taste Granulated Sugar; 2 large Sheets Tinfoil; Quality Crackers [i.e., trisket roasted garlic crackers are the best with this]; 1 loaf Quality Sturdy Bread; Red Pepper Flakes [add during roasting]; Lemon Wedges [served to the side of dip]

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

I'd recommend you purchasing your garlic from your local Asian market. They'll sell garlic in large bags pre-shucked. Look for the whitest - most fragrant cloves you can find.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

I'd recommend you purchasing your garlic from your local Asian market. They'll sell garlic in large bags pre-shucked. Look for the whitest - most fragrant cloves you can find.

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Ingredients

45 mins

6 servings

100 Clove Roasted Garlic Spread
100 cloveFresh Garlic [look for the whitest & most aromatic cloves you can find]
2 tbspGarlic Olive Oil
1/2 tspDried Rosemary
1/2 tspDried Thyme
1/2 tspCracked Sea Salt [or more]
1/2 tspCracked Black Pepper
3 tbspSun Dried Tomatoes [seasoned in oil - chopped]
to tasteGranulated Sugar
2large Sheets Tinfoil
Breads
Quality Crackers [i.e., trisket roasted garlic crackers are the best with this]
1 loafQuality Sturdy Bread
Flavor Boosting Options
Red Pepper Flakes [add during roasting]
Lemon Wedges [served to the side of dip]

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Steps

45 mins

1

Preheat oven to 350°.
2

Chop the small brown ends from garlic cloves. Place garlic on two sheets of tinfoil.
3

Coat garlic cloves in garlic olive oil. Add all seasonings and coat cloves well.
4

Double wrap your garlic. You don't want her to burn. Wrap garlic up tightly.
5

● Roast garlic for 45 minutes. Test your garlic. If a knife goes thru them easily - they're fully cooked. ● Lightly coat thick bread slices in butter or olive oil and place in the oven with your garlic. Bake bread for 8 minutes or less depending upon the thickness of your slices.
6

Smash your warm garlic with a potato masher or fork.
7

Taste test your garlic mixture and see if you'd like to add more cracked sea salt. Sea salt really does make this dish!
8

Chop sun dried tomatoes and mix well into your smashed roasted garlic clove mixture.
9

Seal her up tight and let her sweat for a half hour. Stir intermittently.
10

I typically Mason jar these and give them as gifts.
11

● Serve spread warm or cold on toasted bread, quality crackers or heavy duty chips. Roasted Garlic Trisket Crackers are the BOMB with this spread! ● Here in New Mexico, we typically squeeze lemon or lime wedges on everything we eat. But, lemon tastes much better on this spread IMHO. Consider those additions. They really do pair well and contradict the sweetness of the garlic and the sun dried tomatoes. Enjoy!

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Cooksnaps

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MMOBRIEN @cook_2891564

on December 04, 2015 20:32

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!