This recipe really works well for dipping your sourdough bread.
INGREDIENTS
3 lbs. peeled garlic cloves
1/2 cup extra virgin olive oil
1/4 cup kosher salt
1 tbl. cracked peppercorns
DIRECTIONS
Preheat oven to 375 degrees.
Line a rimmed baking sheet with aluminum foil. Use enough foil so that it extends over the edges and tuck the extra foil around the sides and bottom of the pan.
Put all ingredients in a large bowl and mix well.
Spread the garlic mixture in a single layer in the pan and “roast” for 30 minutes, turning the garlic over half way through “roasting” time.
The roasted garlic is finished when it’s fork tender and golden brown.
Roast the garlic in batches and put each roasted batch in a another bowl, mixing as you add each batch.
Store the roasted garlic in an airtight glass container. I recommend using a Weck Jar (can be found on EBay).
Do not refrigerate. It can be left on the counter for an extended period of time, but remember to check it every so often.
When you get hungry for a slice of sourdough bread and something great to dip it in . . .
Spoon out a small handful of roasted garlic into a small bowl, add some fresh extra virgin olive oil, sprinkle with kosher salt, cracked peppercorns, your favorite seasoning (i.e., pour la pain, herbs de provence, etc.), grate some parmesan reggiano cheese on top and enjoy!