Easy But, Different Garlic Bread




homemade minced garlic (see recipe below)
homemade roasted garlic olive oil (see recipe below)

Tuscan pane bread
cracked salt and pepper

Put the bread in the toaster over for one cycle (I set my toaster to 1 piece of bread, frozen, level 5) it cooks for about three minutes.

Once done, it should be slightly crisp but, not toasted. In this order: put roasted minced garlic onto the cooked bread (your preference to how much you want; I put quite a bit. Don’t forget, once the garlic is roasted it takes on a new non-potent flavor), drizzle olive oil on top of the garlic, then add salt and pepper to taste)

Oven Roasted Garlic and Garlic Olive Oil





4 cups olive oil (I used extra virgin)

8 heads of garlic

Thyme sprigs


Preheat oven to 300 degrees

Cut the tops of the garlic heads and place in a baking dish, place the baking dish on a cookie sheet to catch spills)


Pour olive oil on top of garlic heads, place desired amount of thyme on top of the olive

cover with foil, place in oven for 45 minutes (I did a little longer and let the oil cool with the garlic heads in it)

Once done, use tongs to place garlic heads onto a plate with paper towel to drain.

strain the olive oil in a fine mesh strainer, pour into a bottle/olive oil pourer to store (no need to refridgerate)

Then, you can simply pinch all the garlic out of the shells (I squeeze them directly into a food processor)

Mince the garlic (if it looks dry, I add minimal olive oil)

Finally, place into a container in the fridge and enjoy your clean eating garlic!!

For the original recipe check out: http://www.howsweeteats.com/2013/02/homemade-roasted-garlic-oil/#_a5y_p=1022272