Preparation:
When baked through, garlic becomes a mild, almost nutty paste that is delicious squeezed onto bread. Select firm, evenly formed heads of garlic. Peel away some of the papery layers, particularly from down among the top cloves on the head, but do not pierce or expose the cloves.
From a piece of heavy aluminum foil form a muffin-sized leak-proof cup, or use a small muffin or pie tin. Place the garlic in the cup and drizzle 1 tablespoon of olive oil over the top, allowing it to run down in between the cloves and into the bottom of the cup. Sprinkle with salt, pepper, and a little thyme, rosemary or sage. Place on the grill, away from the hottest spot.
Cover and cook 35 to 40 minutes. Drizzle twice during cooking with 1/2 tablespoon of oil. Cover and cook 10 to 15 minutes more, or until the cloves feel quite mushy.
To serve, place the whole head on a plate and pour the olive oil it has cooked in over it. Pull off 1 clove at a time and squeeze the paste out the bottom of the clove onto the bread (dip the bread in the olive oil, if desired). |
