Boiling the garlic in this recipe takes the punch out of the flavour, making it subtle and creamy. Full of antioxidants, this is a great way to enjoy larger amounts of garlic. Try squeezing a couple of these boiled cloves on to a steak, into a dressing or add to a hot toddy with some grated fresh ginger.
MASHED GARLIC & GREEN OLIVE BRUSCHETTA RECIPE
Serves 6
2 heads garlic
½ cup chopped green olives
Salt
Freshly ground black pepper
6 slices rustic bread
Olive oil, for brushing
1 bunch asparagus, cooked
1 cup broad beans, blanched and shelled
1 Tbsp lemon juice
1. Place the whole bulbs of garlic into a pot and cover with water. Bring to a simmer for 20 minutes until a knife will insert easily. Remove and cool. Squeeze the garlic from the cloves into a small bowl. Mash with the chopped olives and season with salt and pepper.
2. Brush the bread with olive oil and brown in a frying pan or grill.
3. To serve smear the garlic and olive mixture on the toasts. Top with asparagus, broad beans, a squeeze of lemon juice and a little extra ground pepper.
