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Roasted Garlic Paté

When slowly roasted, all of garlic’s sharp flavor rounds out into a very mellow, somewhat caramelized paste. Mixed with some pan juices, butter, white pepper and a touch of Tabasco, the garlic becomes a beguiling spread for crisp flatbread or toasted croutons.  

Serves 4 to 6  

4 large heads of garlic

4 tablespoons extra-virgin olive oil

4 teaspoons water

3 tablespoons unsalted butter, room temperature

Kosher salt (optional) and freshly ground white pepper

2-3 drops Tabasco sauce  

Preheat oven to 325 degrees. Slice off tops of garlic heads. Gently remove papery outer skin from sides of heads. Place in a small ovenproof dish just large enough to hold them. Spoon 1 tablespoon oil over each head, then drizzle 1 teaspoon water over each. Cover tightly with foil. Bake garlic for 1-¼ hours. Uncover, baste with any remaining pan juices, and bake uncovered until golden, about 15 minutes more.   Let garlic cool, then squeeze flesh from each clove into a shallow bowl. Add any remaining pan juices. Using a fork or potato masher, thoroughly mash garlic. Blend mixture with softened butter and season with salt, white pepper and Tabasco. Spoon into a small serving dish and wrap thoroughly. Store in refrigerator for up to 2 weeks. Bring to room temperature and serve with crusty bread or warm foccacia.  

Wine: Mont-Macal Brut Cava (Spain) or another dry sparkling wine from Spain.  

-- from Garlic, Garlic, Garlic by Linda and Fred Griffith

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