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Nutrition Facts
Serving Size 1 (93g) Recipe makes 2 servings The following items or measurements are not included below: 1/2 cup fresh herbs of choice 1 tablespoon balsamic vinegar
Calories 387
Calories from Fat 306		(79%)
Amount Per Serving		%DV
	Total Fat 34.0g	52%
	Saturated Fat 4.7g	23%
	Monounsaturated Fat 24.6g
	Polyunsaturated Fat 3.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 10mg		0%
Potassium 240mg		6%
Total Carbohydrate 19.8g		6%
	Dietary Fiber 1.3g	5%
	Sugars 0.6g
Protein 3.8g		7%
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Roasted Herb, Fresh Herb & Olive Oil Spread

Recipe #177281 | 1 hour | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chocoholic Pat
Jul 12, 2006

Easy to prepare, and delicious heated & slathered on hot, fresh bread or warm toast slices. This recipe yields about 1/2 cup of spread, which goes pretty quickly (enough for 4 to 5 slices of bread). This recipe is easily doubled or tripled with very little extra prep time.

SERVES 2 -3 , 1/2 cup (change servings and units)

Ingredients

2 heads garlic
5 tablespoons of high-quality extra-virgin olive oil, plus
additional extra-virgin olive oil, for roasting the garlic
1/2 cup assorted fresh herbs of choice (I used parsley, marjoram, summer savory, oregano & basil leaves, going heaviest on the basil)
1-2 tablespoon high-quality balsamic vinegar
salt & freshly ground black pepper

Directions

1
Preheat oven to 350 degrees F. Prepare and roast garlic: separate cloves, leaving papery skins on. Toss in olive oil and seal oiled cloves in foil. Roast in oven for 45 minutes. When roasted cloves are cool enough to handle, slide them out of their papery skins.
2
In food processor, Vita-Mix or blender, combine garlic, the 5 tablespoons of olive oil, herbs & balsamic vinegar. Process into a fairly smooth mix.
3
Salt & pepper to taste. Cover & heat briefly on high power in microwave (45 seconds for 1/2 cup of spread) before serving with hot, freshly baked bread or warm toast triangles.
4
Cover & refrigerate any unused portion, and discard after two weeks.