From Oonagh Williams of Royal Temptations Catering
I just wing the ingredients quantities depending on what I'm feeling and have available.
- Roasted garlic in olive oil
- Mozzarella cheese or 4-5 cheese Italian blend
- Parmesan cheese
- Green of green onion
- Chopped fresh parsley or basil
- Your choice of gluten-free bread product
- Roasted garlic has become the next “in-thing,” but I can’t stand roasting a whole head and then having to laboriously squeeze out the garlic to use it. So I buy peeled garlic (from Gilford CA, called 'the Garlic Capital of the world, from Costco) put the garlic in a small pan, cover with olive oil and leave the garlic to cook as slowly as possible on top of the stove or in the oven stirring it occasionally so it cooks evenly. The garlic is done when it is a very light golden brown and soft and squishy, 15-20 minutes.
- Leave to cool, then drain off most of the olive oil into a container to use up in cooking. Put the roasted garlic and remaining oil in a food processor and purée. Add more of the oil if it is too stiff. I then squish it really flat in a ziploc bag and freeze it so I can cut/break off pieces for garlic mashed potatoes, dips, dressings, etc. If you only make a small quantity, then decant it into a clean glass jar and keep in the fridge.
- I had seen a post somewhere of making garlic bread with roasted garlic instead of raw garlic. That recipe cooked the raw garlic in butter. I've always roasted garlic in olive oil as I say above – please not canola oil. I did add some butter to the mix for the garlic bread. I like about 50/50 mix of mozzarella and parmesan, plus the fresh herbs. Use enough oil or butter in the mix to be wet when you spread it on bread so the bread is oozingly oily and buttery with melted cheese on top.
I've spread this mix on toasted/broiled gluten-free bread, English muffins, bagels, then finished under the broiler. Really yummy on all, but definitely messy from the butter/oil dripping down your fingers – who cares!
About Chef Oonagh Williams
'Like' Chef Oonagh on Gluten Free Cooking with Oonagh on Facebook. Keep up with her television appearances, radio, talks to both celiac disease groups and non-gluten-free diet groups. Consult with her by Skype.
Come Meet Chef Oonagh when she speaks at the GFAF expo in Worcester MA on July 25 and at the GIG Conference in North Dakota on November 7. Chef Oonagh also does Corporate Lunch ‘n’ Learns and speaks at celiac disease conferences. Read her article on visiting Atlanta GA, tourism and gluten free options in the current issue of New England Celiac Organisation magazine.