Roasted Garlic Jam
4
heads garlic, large roasted
1
and peeled
2
teaspoon olive oil
1
tablespoon fresh lemon juice
1/2
teaspoon kosher salt
1
tablespoon Italian parsley, coarsely
1
chopped
1
cayenne pepper, pinch
1
ground pepper, fresh
1.
Chop garlic with knife until it forms a paste. 2. Place in a bowl,
add
remaining ingredients. Stir to blend. 3. Use for bruschetta,
pizza or grilled
meats. Yield 2/3 cup. Garlic Jam
4
garlic head, whole (~14 oz)
1
tablespoon olive oil, extra-virgin
1
medium onion; unpeeled & halved lengthwise
1
salt (opt)
Preheat
the oven to 350F. Using a large sharp knife, cut off 1/2-inch
from
the top of each head of garlic to expose some of the flesh.
Drizzle
1 tablespoon of the oil over the bottom of a gratin or glass
pie
dish. Place the garlic and the onion halves cut sides down in
the
dish, cover tightly with foil and bake for 45 minutes, until very
soft
to the touch. Uncover and let cool for 20 minutes.
Peel
the onion halves and finely chop them. Place in a medium bowl.
Squeeze
the garlic pulp from the skins into the bowl; discard the
skins.
Using a fork, stir in the remaining 2 teaspoons oil and mash
with
the onion and garlic until thoroughly incorporated. Season with
salt
if desired. (The garlic jam will keep refrigerated in a glass
jar
for up to 2 weeks.)
Makes
1-1/3 cups.
Use
this condiment with roasted meats or as a spread for toasted
croutons
or cold meat sandwiches, or try a spoonful of it mixed into
homemade salad
dressings and sauces.