Ingredients:
2 heads garlic, peeled
1 large ciabatta loaf (or a baguette)
3 oz butter
1 teaspoon rosemary, chopped
1 large pinch red chili flake
1 teaspoon lemon zest
Salt and Pepper to taste
Olive oil
Heat your oven to 425, place the peeled garlic cloves in a sheet of aluminum foil, sprinkle with salt and pepper, drizzle with olive oil, and pop in the oven for about 45 minutes, or whenever the cloves get soft and golden brown. Turn the oven down to 350. Pop the cloves in a food processor with some olive oil, or using a mortar and pestle, mash the garlic into a paste. Put the garlic paste, butter, rosemary, lemon zest, and chili in a small sauce pan, and put over a medium flame until the butter is melted and everything is fragrant. Slice the ciabatta in half, length wise, and pour the garlic mixture evening over each side. Use a spoon to spread everything around, so all of the knooks and crannies are covered. Drizzle with olive oil, salt, and pepper, and pop in the oven for 10 minutes until everything has soaked in and is bubbling a bit. Turn on the broiler to high for a few minutes, or until the loaf is golden brown and crisped at the edges. If you get distracted and over torch the whole thing (like I did...twice) just use a knife to scrape off the burnt bits, and tip the loaves to dump them out. To serve, slice the loaves in half lengthwise and then in 1 inch slices horizontally. Enjoy!
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