The baked elephant garlic appetizer I made for Sunday brunch came out beautifully. No matter what bread you use for dipping - French baguette or German rye - it will work just fine (well, I talk about real bread, not fluffy nonsense imitation that stays soft for months and is accompanied by half page worth of ingredients).
So, generously pour extra virgin olive oil into small casserole (I got mine at Sur La Table), cut off the top of elephant garlic head without much shelling. 1 head weighs approximately 1/2 pound and will be good for 4-5 people. Put the clove and the rest into the casserole. Bake on 400F for about 15-20 minutes. You may choose to mash it with a fork a little when it's ready or serve as is. I'm positively addicted to this simple dish.
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| Staub® Mini Roasting Dish, Oval |
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| As you probably noticed this dish does not require any special garlic tools asnd you can use any baking dish including disposable aluminum tray. The casserole is for presentation and you can bake as many cloves as you need for a big party using one tray and then move small portions to small casseroles / gratins / ramikins. |
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