For a seasonal treat from the garden, check out this recipe from our own Edible Gardening Master and Chef, Jeremy!
· 2-3 ea, whole garlic bulbs
· 1 Tbsp, olive oil
· 1/8 tsp, kosher salt
· 1 sprig, fresh thyme
· ½ sprig, fresh rosemary
· 1 ea, Bay Leaf
· 2 Tbsp, chopped parsley
· 1 tsp lemon juice, fresh squeezed
· 4 oz. Butter, softened
· 8 oz. Cream Cheese
· 1 cup, Plain Hummu
Peel the excess skin from the bulbs of garlic, being careful not to leave enough to keep the bulbs intact. Cut the tops off each bulb, place bulbs onto a foil sheet, and spread olive oil over the exposed part of garlic, coating the bulb if possible. Season the garlic with the salt, place the whole sprigs of herbs and bay leaf on top of the bulbs and enclose in the foil, seam-side-up. Roast in a conventional oven for 1 hour @ 400*F or in an Air Fryer @ 390*F for 20-25 mins, until cloves are soft.
Once the garlic is roasted, allow to cool for 30 mins before opening the foil pouch to allow steam to dissipate. Discard the herbs but reserve the oil to blend with cloves. The easiest way to remove all cloves is to grip the whole bulb towards the root base and squeeze until all cloves are released. Blend all roasted cloves and any remaining oil in a food processor or smash with a fork into a paste.
Combine the garlic paste with the chopped parsley, lemon juice, and your choice of butter, cream cheese, or hummus (for a dairy-free option). Spread on crostini, naan, pita bread, Triscuits or dip your favorite potato chips!