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.
(www.berkeleyandbeyond2.com; copyright Carole Terwilliger Meyers)