Roasted Garlic, Fruit Chutney, Brie and Flatbread

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- Jen Wise

As much as I love fall (and I do!) and the holidays (and I really, really do!), there is always a part of me that has an eye toward spring. It was that part of me that decided to brave a cold, blustery afternoon to plant some garlic.

It may seem a strange choice for a garden: garlic is inexpensive and easy to find year-round. Still, I’ve wanted to give it a try since my dad started growing it years ago. Besides, my love for garlic is surpassed by my love for garlic scapes (the green, snake-like stalk that grows from the garlic bulb in the spring).

One of my favorite ways to prepare garlic is roasting it, then serving it alongside a fruit chutney, warmed Brie and flatbread. This makes a fantastic spread for a holiday party but is just as fantastic for a night in with a loved one.

(For a quick lunch, pile any leftovers atop the flat bread and broil until warm and crisp.)

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Roasted Garlic

Preheat oven to 425 degrees. Slice the top 1/3 off of each head of garlic and place bottoms in a baking dish. Drizzle with olive oil. Sprinkle with coarse salt, fresh ground pepper and fresh herbs. Bake for about 1 hour until garlic is golden and the cloves start to peak out of the skin. Allow garlic to cool, then remove from skins.

Fruit Chutney

1 c. yellow onion, chopped

1 c. dried apricots, chopped

1 c. dried cherries

1 c. dry red wine

dash of cinnamon

dash of cardamom

olive oil, coarse salt, ground pepper

1. Lightly coat a large pan in olive oil and sauté onion until it is soft and translucent.

2. Add apricots, cherries, cinnamon and cardamom. Cook for 2 minutes. Add coarse salt and fresh ground pepper to taste.

3. Pour wine over the fruit mixture and allow it to simmer until fruit is plump and wine is thickened. Serve warm.