Title: Rosemary Garlic Butter
Categories: Sauce Misc
Yield: 6 Servings
| 1 | | Or 2 heads of garlic |
| | | Fresh rosemary (at least one needle per garlic clove) |
| | | Olive oil (extra virgin) |
| | | Some good french bread |
Break the garlic heads into cloves, but leave the skins on them for
protection. With a small knitting needle or small diameter awl (about the
same diameter as a rosemary needle or a hair smaller) puncture the garlic
cloves the long way through the middle. Shove a rosemary needle into the
center or each one. Baste the garlic cloves and the inside of a small
baking dish or pan with the olive oil. Bake the rosemary in the oven at
350*F for 15 minutes or until the garlic is soft inside. Cut the garlic
cloves in half lengthwise with a serrated knife and use the contents as you
would butter.