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Roasted Garlic & Balsamic Dipping Oil
- Yield
- 4-6 servings
- Difficulty
- Easy
- Time
- 1 hour
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Roasted Garlic & Balsamic Dipping Oil
Ingredients
- 2 heads garlic
- 2/3 cup First Harvest, divided
- 2 tbsp aged balsamic vinegar
- 1 tsp fresh thyme leaves
- 1/2 tsp flaky sea salt
- Freshly cracked black pepper
- 1 loaf olive sourdough, sliced thick
Instructions
- Heat the oven to 400°F. Slice the tops off the garlic heads, set them on a square of foil, drizzle with 1 tbsp olive oil and wrap tightly.
- Roast 40 to 45 minutes, until the cloves are soft, golden and jammy. Cool until you can handle them.
- Squeeze the cloves out. Mash about half to a paste and leave the rest whole.
- Spread the garlic across the bottom of a wide shallow bowl, whole cloves and all.
- Pour the remaining olive oil over, then drizzle the balsamic across the top without stirring.
- Scatter the thyme, flaky salt and cracked pepper over the surface.
- Serve with the sliced sourdough. Warm the bread first, since warm bread pulls up more oil.
Featured Products
- New
5out of 5 stars
100% California Chef's Bottle™
From
Original price was$19.99
Discounted price is$17.99
- Best Seller
4.8out of 5 stars
100% California
From
Original price was$19.99
Discounted price is$17.99
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