Thanksgiving Series: I’m starting it off with a simple rosemary garlic oil that is PACKED with a of variety flavors. This is an appetizer that resonates really well with all different crowds! The garlic literally spreads onto the bread like butter and it’s the most delicious thing ever. The garlic heads are roasted with rosemary until soft and tender; then simmered in extra virgin olive oil with rosemary, salt, pepper, and of course LOTS of red crushed pepper. I recommend using a high quality EVOO.
Hope you guys enjoy this oil as much as my family and I do! Happy Thanksgiving!
Stay happy, stay hungry!
|Prep time: 5 minutes||Cook time: 50 minutes||Total time: 55 minutes|
- 2 heads of garlic
- 3 sprigs of fresh rosemary
- 2 cups extra virgin olive oil
- 1 tbsp red crushed pepper
- 2 tsp freshly cracked black pepper
- salt to taste
- Pre-heat the oven to 350 degrees. Cut the bottom of the garlic head, place one rosemary sprig between the cut garlic, then drizzle with olive oil, salt, and pepper. Foil the garlic heads in separate pieces and close tightly. Place in the oven for about 35-40 minutes (the garlic cloves should easily come out of the head.)
- In a pan heat the 2 cups of extra virgin olive oil add 1 sprig of rosemary, red crushed pepper, black pepper, and salt. Simmer on low heat for about 3 minutes or until everything is fragrant. Separate the roasted garlic cloves from the outer skin add them to the olive oil and simmer for additional 5 minutes on very low heat.
- Serve hot or warm with your favorite bread or spread the garlic on crostinis and enjoy!
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