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    Roast Garlic Bruchetta

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    Roast Garlic Bruchetta

    In this simple recipe, slow baking softens the flavour of the garlic to a mild sweetness. Use only the best garlic, with sweet-smelling cloves and without a hint of green.

    • Preparation time: 5 minutes, plus soaking
    • Cooking time: 60 minutes
    • Total time: 1 hour 35 minutes 60 minutes 35 minutes

    Serves: 4


    • 4 large, whole heads of garlic, unskinned
    • 2-3 tbsp olive oil
    • To serve
    • Rustic bread, such as pain de campagne or ciabatta, thickly sliced
    • Extra virgin olive oil
    • Basil leaves
    • Balsamic vinegar
    • Rough salt


    1. Soak the heads of garlic in warm water for half an hour to plump up the skins and stop them burning. Preheat the oven to 180C, gas mark 4.
    2. Slice off the tips of the heads of garlic at the stalk end, so the tops of the cloves are just visible. Arrange, root-end down, in a roasting pan. Sprinkle with oil and cover with foil. Bake for 50-60 minutes, until perfectly soft. Check after 30 minutes - sprinkle with water if they look like burning. Remove the foil 10 minutes before the end to gild the tops.
    3. To serve, toast the bread (on a griddle, if possible), and drizzle with virgin olive oil. Break open the heads of garlic, separate the cloves and serve, skin on, with the bread. The soft cloves can then be popped out of their skins and crushed onto the hot bread. Finish with basil, a few drops of balsamic and a sprinkling of salt.
    4. To store roasted garlic - it'll last two weeks in the fridge - skin the cloves, pack in a jar and cover with olive oil. Use both the roasted cloves and the garlicky oil - heaven on potato salad.

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