An easy starter or everyday accompaniment for the table.
Roasted Garlic with Fresh Bread and California COOC-Certified Extra Virgin Olive Oil
2 large heads of garlic
California COOC-certified extra virgin olive oil
1 loaf crusty bread, sliced fresh or grilled
Preheat oven to 350°F. Remove the outer, papery skin from each head of garlic, leaving the skins of the cloves intact. Using a sharp knife, cut off the top 1/4 inch of each head to expose the cloves.
Place the garlic in the center of a large sheet of aluminum foil. Drizzle liberally with California COOC-certified EVOO. Bring together the edges of the foil to form a packet and close tightly. Roast until the garlic skins are golden brown and cloves are tender, about 1 hour.
Allow to cool, then squeeze roasted garlic cloves from their skins. Spread on sliced fresh or grilled bread and drizzle with olive oil to serve.