Loved it when I made it the first time following the recipe exactly. Here are the changes I've made since in the several times I've done it: (1) Made several times w/regular garlic but yesterday did it with 2 heads of elephant garlic. This makes it milder and happily, less messy: instead of roasting in the skins, I peeled and sliced the cloves, then baked, covered. at 350, for about 90 minutes, drizzled with about 1/4 c. of olive oil, which foamed up, until very soft. (2) Omitted the rest of the butter (cholesterol reasons). (3) added about 1 TBS of dried rosemary, more parmesan, and at the end, some cracked sea salt. (4) Toasted about 1/2 c. of pine nuts and blended the whole deal in the food processor. This greatly changes the nature of the final product, adding a nutty taste and some good protein. (5) before broiling, I topped the bread slices with some shaved asiago cheese. This is seriously delicious and I love the way the house smells during and after I bake the garlic! It's been a big hit with visitors as well as my 19-year-old daughter.
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Loved it when I made it the first time following the recipe exactly. Here are the changes I've...