Poach garlic for a creamy spread

(Olive oil-poached garlic cloves on bread with tomato makes a satisfying snack)

Life would be dull without garlic. There's barely a dish I make that doesn't start with garlic and olive oil.

Garlic in all its glory simply can be roasted for a fabulous spread to slather on breads and crackers.

Recently, I started playing around with garlic simmered in olive oil until browned. Tossing in some fresh herbs toward the end bolsters the flavor.

Here's all you have to do:

(Poaching garlic cloves in olive oil turns them into a creamy paste when mashed)

Poached Garlic Cloves

1. Liberally pour some olive oil into a small skillet.
2. Toss in a lot of garlic cloves — don't skimp — I used about 3-4 heads to fill the skillet for this recipe.
3. Bring the temperature of the olive up to a nice simmer, not too hot or the cloves will burn.
4. Cook the garlic cloves until they are a light golden brown.

(My sage is still alive in the garden, covered in snow)

Add some fresh sage leaves for an herbal boost. Rosemary would work well, too.


Drain the oil (save it for another recipe) and mash the garlic cloves and herbs.

Spread it on bread or crackers, or use it as a dip for fresh vegetables.

That's all there is to it!