Ingredients
- 2 whole garlic heads (bulbs)
- 2 teaspoons extra-virgin olive oil
- Baguette bread, sliced into 1/2-inch thick slices
- Cream Cheese, room temperature
Preparation
Preheat oven to 375 degrees. Peel the outer skin of the garlic only; leave garlic bulb whole. Slice 1/2-inch of the pointed end of the garlic bulbs. Pour 1/2 teaspoon olive oil over the top of each bulb and let it sink in between the cloves. Wait 2 minutes and then repeat with another 1/2 teaspoon olive oil over each garlic bulb.
Cover and bake 1 hour or until cloves are browned at the exposed end and soft throughout. Remove from oven.
Allow garlic to cool and remove cloves from head as needed. Garlic may be stored in a tightly covered container in the refrigerator for several days. To puree, crush garlic cloves with the flat of a knife.
To serve, spread baguette bread with cream cheese, squeeze clove onto the bread, and spread.
