Thyme Roasted Garlic

Thyme Roasted Garlic

Ingredients:
8 heads garlic
1 cup olive oil
1 tablespoon fresh thyme or 1/2 teaspoon dried

Directions:
Salt and freshly ground black pepper to taste
1. Cut off the top 1-inch of each garlic head to expose the cloves; reserve cut off clove
portions for another use. Place heads in the slow cooker, and pour oil over them.
Sprinkle with thyme, salt, and pepper.
2. Cook on High for 3 to 4 hours, or until garlic is very tender when pierced with the
tip of a paring knife. Turn off the slow cooker, remove the cover, and allow garlic to
cool in oil.
3. Remove garlic from oil with a slotted spoon. Pop cloves out of heads and discard
skins. Transfer garlic to a storage container or heavy resealable plastic bag.
Note: The garlic can be refrigerated for up to 5 days or frozen for up to 3 months.
Variation:
Substitute oregano or sage for the thyme.
As garlic ages, bitter green shoots begin to emerge from the individual cloves. Never buy a head if the
shoots are visible, and for a recipe like this one don’t use heads if you see green shoots after cutting
off the top of the head. You don’t have to discard the heads; break them into individual cloves and
remove the green centers before chopping or mincing.
Cranberry Bean Topping for Crostini or
Bruschetta
This is one of the heartier toppings in the Italian repertoire. It combines meaty beans
with aromatic fennel and tomatoes, and it’s topped with a sprinkling of salty prosciutto
and bright green basil.
Makes 2 cups | Prep time: 20 minutes | Minimum cook time: 41/2 hours in a medium
slow cooker