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Ingredientes
- 1 x giant (5 inch) or possibly 2 large (3 inch) bulbs of elephant garlic
- 4 Tbsp. extra virgin olive oil
- 1/4 Tbsp. dry thyme Salt and pepper to taste
Direcciones
- Remove any loose outer skin on the bulbs, leaving sufficient skin to hold the cloves together in a head. With a sharp serrated knife, slice off the top fourth of the bulb (the pointed end) and throw away.
- In a custard c. or possibly other small container, combine the extra virgin olive oil, thyme, salt and pepper. Drizzle the oil over the cut surfaces of the bulbs, allowing it to soak into the interior. Coat the outer surface of the bulbs lightly.
- Heat one side of a gas or possibly charcoal grill. When warm, place garlic bulbs cut-side down on the grill opposite the warm coals. Cover and roast for about 40 min, turning occasionally, till garlic is very soft. Squeeze garlic from the skin or possibly peel off the skin. Spread the hot garlic on thin slices of French bread.
- Serves 4 to 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 13g | |
| Recipe makes 4 servings | |
| Calories 119 | |
| Calories from Fat 119 | 100% |
| Total Fat 13.5g | 17% |
| Saturated Fat 1.86g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
