This recipe is 'borrowed' from a starter we had at the Sheriffmuir Inn - see my review for more on an excellent meal and restaurant. I love garlic and this brings out the sweetness of the garlic - there is no sharp hotness here - and with the cold tart tomatoes it really is the best garlic bread I have tasted.
ingredients - serves 4
4 garlic bulbs
16 cherry tomatoes
olive oil - 2 tbsp
splash of balsamic vinegar
3-4 leaves of basil
ciabatta bread - shop bought or, if you are feeling adventurous, home baked. I use Jamie Oliver's recipe.
Pop the whole garlic bulbs onto a baking sheet and roast in an oven for about 20-30 minutes.
Chop up the cherry tomatoes and mix in a bowl with the other ingredients and leave to sit while the garlic roasts.
Five minutes before the garlic is finished roasting, slice up the ciabatta, pop on a baking sheet and toast in the grill.
Take out the garlic and slice off the tops of the bulbs. Set a bulb on each plate with a slice or two of bread and a spoonful of tomatoe mixture on the side.
To eat, you just pop out the individual cloves and spread them onto the bread - they will be lovely and soft and spread like a good butter. Then scoop up a wee bit of tomatoe. The crunchy bread, soft, sweet and delicate garlic and sharp tomatoes is an amazing trio that together makes for a tasty morsel that whets the appetite perfectly for your main course.
I also think that if you want to make this into a more substantial lunch dish, serve it with a platter of cured meats, olives and some cheeses.
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