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Carole’s Bagna Calda

From the recipe box of travel writer Carole Terwilliger Meyers.

I devised this olive oil-garlic casserole from a dish I once enjoyed at The Stinking Rose in San Francisco.  It provides a divine garlic-infused oil plus sweet roasted whole garlic cloves that spread nicely on bread or crackers.   

1 ½ cup whole garlic cloves, peeled
1 ½ cup olive oil (or enough to cover garlic)
                Put in small covered casserole. 

275 degrees, 1 ½ hours.

(; copyright Carole Terwilliger Meyers)