Whole Garlic Appetizer

by Kathleen Morrison

Servings: 8 servings

INGREDIENTS

1/2 cup olive oil
8 heads fresh garlic
2 lg. sweet red onions, quartered
1 tbsp. whole peppercorns
4 stalks celery, chopped
4 med. carrots, sliced
1/4 tsp. each of rosemary, thyme, oregano, marjoram, basil, and coriander
3/4 cup white wine vinegar
1/4 cup dry white wine
1/2 cup water
8 bay leaves
1/2 tsp. dry mustard
1 can (4 oz.) chopped green chilies

INSTRUCTIONS

Heat oil in skillet. Peel outer covering from garlic heads and take a 1/2-inch slice from top of each head, exposing meat of cloves but leaving heads intact. Sauté garlic, onions, and peppercorns in oil for 3 minutes. Add celery, carrots, rosemary, thyme, oregano, marjoram, coriander and basil. Sauté 5 minutes, stirring. Add vinegar, wine, water, bay leaves and dry mustard. Simmer for 10 minutes. Stir in chilies and simmer for 3 minutes. Remove from heat. Strain, reserving garlic and 1 cup cooking liquid. Place garlic heads in flat baking dish. Pour reserved liquid over, cover and refrigerate. Serve cold as an appetizer for spreading on French bread rounds or crackers.

CHEF COMMENTS

Also can be eaten plain as a relish course, or cloves can be peeled and mixed in salads.

Tagged: appetizers, garlicappetizers add tags

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