Love and Spices: Roasted Garlic
with Hazelnut Bread
An easy recipe with a mild and nutty flavour and no after taste!
Recipe by Monique Singer
Westmount Magazine is proud to offer its readers sample recipes from Love and Spices, a beautifully illustrated cookbook by Monique Singer. With this new series, you will discover some unique recipes dedicated to cooking with spices, from hors d’œuvres to desserts.
Monique Singer knows how to make people talk, sing and dance spices! From her earliest childhood, alongside her grandmother and sisters, she learned how to create a delicious and original cuisine with her senses, her hands and all her love.
From her family’s table to the jet-set parties she has catered in New York, Los Angeles, Venezuela, Spain, Haiti, and Asia, regardless of the set-up, function, atmosphere or style, Monique’s food has left its imprint on people’s taste buds.
A perfect appetizer served with fresh hazelnut bread,
Those who shy away from raw garlic will be pleasantly surprised!
Preparation time: 30 min | Preheat oven: 400°F/205°C | Cooking time: 30 min | Yields: 4 to 6 servings
- 6 garlic bulbs
- 3 tbsp olive oil
- 1 tbsp smoked paprika
- Fleur de sel to taste
- Freshly ground pepper
Line a cookie baking sheet with parchment paper. Set aside.
Peel and discard the papery outer layers of the whole garlic bulb, leaving the skins intact of each clove.
Using a sharp knife, cut 1/4 inch from the top of cloves, exposing the individual cloves.
Drizzle olive oil on each bulb.
Sprinkle salt, pepper and paprika.
Roast for 30 minutes on the middle rack.
Serve with fresh hazelnut bread.
Images: Anne Fillion
Read also: other recipes
Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn