ROASTED GARLIC AND PARMESAN SPREAD
About 1 ¼ cups
Preheat the oven to 400°F. Place in a baking dish:
- 4 heads garlic, top third cut off to expose the cloves
- 1 small yellow onion (6 to 8 ounces), left whole
Drizzle over the garlic and onion:
- ¼ cup olive oil
Cover the dish tightly with foil and roast until the garlic and onion are very soft, 1 hour to 1 hour 15 minutes. Cool slightly. Squeeze the garlic pulp from the skins into a food processor. Peel the onion and discard the skin and root end. Add to the food processor, along with any oil left in the baking dish. Pulse to combine. Add:
- ½ cup finely grated Parmesan (2 ounces)
- 1 tablespoon chopped thyme
Process briefly to blend. If desired, stir in:
- (¼ cup pitted Kalamata olives, finely chopped)
Taste and season with:
- Salt and black pepper
Serve with:
- Sliced crusty bread or Crostini