Baked cloves of the giant elephant garlic, lightly salted and spread on sandwiches or crackers. Also great in vegetables, potatoes or pasta and on meats.
- 1 full head elephant garlic
- 3 Tablespoons olive oil
- salt to taste
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Preheat the oven to 350° -
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Elephant garlic has much larger cloves than regular. Separate those cloves and lay them, unpeeled, in a small baking dish.
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Drizzle with olive oil and bake until the cloves are fork tender. Remember the small ones will get done first, so watch them and remove them when they are done.
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Once they are soft, remove them from the oven and add some salt to the top. Let them cool before you try to handle them. Carefully remove the skins and the hard ends.
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Slice or mash the cloves and serve with crackers. Or store in the refrigerator to use in potatoes, on meats, with vegetables or as a sandwich spread.
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And that's it!! The hardest part of this recipe is finding the elephant garlic!
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