Yes, I love garlic: fresh, cooked, rubbed on toasted bread, as a base in many preparation. It does not matter how, it matters to enjoy it. And I am sorry for friends and relatives who have to bear me when I browse around as a toxic cloud. To minimize this I elected a specific day to eat garlic (and when I do I do it professionally!): My Garlic Friday. So I have a full weekend to go back to normal.
Here it is baked in oven, to make it creamy and soft. You have to squeeze the skin as you would do with a toothpast tube. The cream of garlic is perfect on toasted bread. Top with with fresh salt and a little of extra virgin olive oil. Voilà!
Ready in 45 minutes
5 heads of garlic (fresh if available)
15 grams thyme leaves
3 tbs extra virgin olive oil
toasted bread (at your choice)
Heat the oven to 200°.
Half the heads of garlic horizontally and put them in a baking pan (cut sides up).
Season with salt, thym and extra virgin olive oil.
Cover with aluminium foil and bake for 20/25 minutes. Uncover the tin and bake for further 10/15 minutes until golden. Set aside and let cool down. Estrarre e lasciare intiepidire.
Meanwhile toast the bread and then squeeze the half head of garlic on top of it. Season with extra olive oil and salt and serve!