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Chantal

Garlic Ackee “Butter”

5 from 1 vote
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
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 1 cup of butter
Ingredients Method

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

Method
 

  1. Preheat oven to 400F
  2. 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)
  3. 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.
  4. 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.
  5. 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:
  1. 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)