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4 plump, firm heads garlic

Olive oil

4 sprigs fresh thyme (optional)

Sea salt and freshly ground pepper

Truffle oil and olive oil in equal parts

1 excellent baguette, sliced




Trim all but the last layer of skin from the garlic heads.  Cut off the top of the heads far enough down to expose the tips of the cloves.  Trim the base of the heads so they can sit upright and place them in a covered dish or wrap them individually in foil.  Sprinkle on a tablespoon or two of olive oil, the fresh thyme if desired and place in a cold oven.


Turn oven on to 300 degrees and bake the garlic for 1 hour.  Remove and as soon as it is cool enough to handle, squeeze into a bowl and mash with a fork.  Season to taste with sea salt and freshly ground pepper.  Reserve.


Preheat the griddle or grill.  Lightly brush bread slices with the flavored oil and place on the grill until each surface is toasted.  Spread on warm garlic and serve.