- 1 head roasted garlic, with its oil
- olive oil, if needed
- 4 slices good bread, preferably cut from a large round loaf
- salt if needed
- minced fresh parsley or basil leaves or chopped tomatoes for garnish
Heat the oven to 375 degrees F. Without breaking the heads apart, remove as much of the papery coating from them as you can.
Place the garlic and water in a small baking dish; sprinkle with salt and drizzle with olive oil. Cover with aluminum foil and bake, basting with 1 tablespoon olive oil and ¼ cup water, mixed, for about 30 minutes. Bake until the garlic is soft and able to be pierced easily with a thin-bladed knife, about 1 hour total.
Preheat the broiler and adjust the rack so that it is at least 4 inches from the heat source. Mash the roasted garlic with its oil, adding additional oil if necessary to make a thick paste.
Broil the bread on one side until nicely browned. Turn it over and broil it for a minute or two on the other side. Spread this second side with the garlic puree; sprinkle with additional olive oil and salt if you like. Broil until hot and lightly browned, taking care not to burn. Garnish and serve.
How to Cook Everything, Mark Bittman