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mmmmm! after it was done roasting I mixed it in a bowl with some butter and spread it on thick toast. it is FAR superior to regular garlic bread - try your garlic bread like that! (I also added some minced chives and sea salt)
Similar to a recipe we make in South Africa. Excellent flavour after roasting - I wrap each garlic seperately in foil and roast at a slightly lower temperature (180 C)uncovered - Superb spread on fresh breads/toast as supplement to a main course. You could loose the rosemary if desired.
Made this the other day and used fresh rosemary and ohhhhh the house smelled so good. (I guess if you love garlic like I do IT smells good.) I used some in garlic mashed potatoes and on some French bread warmed up. Thank you for a wonderful recipe! Made for French Forum Cooking with Herbs--Rosemary.
This made it to our Easter table. I had to use dried rosemary,first time using it and what a big difference from the fresh one. I 'm going to use fresh rosemary next time. Very delicious.Thanks for sharing.
I had my daughter go out and buy me some garlic heads cause I only had 1 left and she returned with 3 Elephant garlic. I made this recipe with this garlic and the 1 lonely head of garlic I had at home. I added a bit more olive oil and rosemary since these were so big!!! I cooked them at 400 F. for the same amout of time. With the elephant garlic I crushed it fine and put into a jar to use in garlic mashed potatoes. I LOVE the Rosemary flavor this has!!!! Wonderful Thanks for posting Karen