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Oven Roasted Spring Garlic

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Roasted Garlic lg
17 Jan

INGREDIENTS

1-2 heads spring garlic
Barbara Extra Virgin Olive Oil

DIRECTIONS

  1. Preheat oven to 350°
  2. Place spring garlic bulbs on a cutting board. Trim off all but 6″ of the stalk, and slice the bottom root end off exposing the cloves inside
  3. Coat the bottom of an 8 x 8 baking pan generously with Barbara Extra Virgin Olive Oil . Place garlic bulbs & sliced ends side-by-side in the pan, stalk end up, and smother generously with more olive oil. All surfaces should be coated with oil.
  4. Place the baking pan on the center rack of the oven and bake for 45 minutes until the bulbs are fragrant, golden brown, and the cloves are very soft.
  5. Remove pan from oven and set aside to cool.
  6. Squeeze roasted garlic cloves into a container and cover lightly with more olive oil. Enjoy warm as a spread on crusty toasts or crackers.

 

Note: *Roasted garlic is amazing served with a soft cheese; goat, brie, cream, or farmers-style fresh cheeses are perfect.

 

Recipe by Karen Pavone
Bay Area-based writer/photographer for artisan food and craft spirit producers. www.farministasfeast.com

 

Zucchini Panini

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Zucchini Panini

Ingredients:
2 slices of cracked wheat Sourdough bread
1 Tablespoon + 2 Teaspoons of Barbara Extra Virgin Olive Oil
½ zucchini squash, sliced lengthwise into strips
1-2 slices of fresh Mozzarella cheese
¼ cup oil packed sun-dried tomatoes (remove excess oil with paper towels) OR dried tomatoes soaked in warm water to soften
Pesto sauce

Directions:

  1. Preheat panini maker on “high” setting.
  2. Wash the zucchini squash & slice in half. Slice half lengthwise into 3 or 4 slices. Brush slices lightly with olive oil.
  3. Grill zucchini on hot panini maker for about 2 minutes. Flip and repeat. When slices are softened with grill marks, remove and set aside.
  4. To assemble the panini, lay (2) slices of bread open flat on a work surface. Spread pesto sauce on the face of both slices. On one slice, layer as follows: grilled zucchini, sun-dried tomatoes, and slices of fresh mozzarella. Top with remaining slice of bread.
  5. Lightly brush one side of the panini with 1 tablespoon olive oil. Lay face down on the hot panini maker. Brush the remaining side with 1 tablespoon olive oil and close the lid, pressing the sandwich between the hot grills
  6. Cook for about 3- 4 minutes until the cheese melts and the sandwich is golden brown.
  7. Serve immediately.

Prep and cooking time: 20 minutes
Serves 1

These recipes are a part of the Cooking Guru web-series that is produced by Food Guru.