Garlic Ackee “Butter”
Roasted garlic has a mellow sweetness whereas raw garlic has a spicy kick. Here the two are combined to create a delicious spread that can be used for garlic bread or mixed into a veggie sauté
Ingredients
Ingredients:
- 3 heads Garlic
- 1 to 3 cloves Garlic
- 2 tsps Parsley finely chopped
- 1 cup Parboiled Ackee
- Salt as needed
- Oil as needed
For garlic bread:
- 1 loaf of “Italian Bread” or baguette sliced
Instructions
- Preheat oven to 400F
- Slice off the the very top of the garlic heads to expose the cloves (don’t cut too much off you still want as much of the garlic as possible)
- Place garlic heads on a sheet of foil and drizzle a bit of oil over them. Seal garlic heads in the foil and bake for 30 to 40 minutes till the garlic becomes very soft.
- In the meantime, finely grate the garlic cloves onto a cutting board. Sprinkle a bit of salt over the grated garlic then smash with the flat side of a knife a few times to make a paste.
- When the roasted garlic is done, squeeze the cloves into a food processor and add the remaining ingredients and puree till smooth.
To make garlic bread:
- Smear the spread on both sides of sliced baguette or bread of your choice and toast in oven at 375F till crisp flipping halfway through (10 to 20 minutes)