For this method, garlic is poached with oil, which becomes infused with the flavor of garlic and thyme. When lightly pressed, the cloves will pop out of their peels, and can be served with crusty bread, or spread onto the pastry shell of a savory tart before filling and baking. The oil can then be drizzled over vegetables before roasting, used in vinaigrettes or marinades, or brushed on crostini.
Recipe information
Yield
Makes 2 heads (plus 2 to 3 cups infused oil)
Ingredients
Preparation
HEAT OVEN TO 275°F. Place garlic cut sides down in a small heatproof saucepan and add thyme and enough oil to just cover. Transfer pan to oven and bake until garlic is soft, 1 1/2 to 2 hours. Let garlic cool in oil, then transfer garlic and oil to an airtight container and refrigerate up to 2 weeks. Oil can be strained after a day or two (so it doesn’t take on too much flavor) and refrigerated separately.
