Fresh garlic is drizzled with olive oil and sprinkled with herbs, then grilled and squeezed over warm focaccia - Mmm!
large bulbs garlic
tablespoon olive or vegetable oil
teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
round focaccia bread, 12 inches in diameter (16 ounces)
Heat coals or gas grill for direct heat. Peel loose paperlike layers from garlic bulbs, but do not separate cloves. Place each garlic bulb on 18-inch square of heavy-duty foil. Brush with oil; sprinkle with thyme. Wrap bulbs securely in foil.
Cover and grill garlic 4 to 6 inches from medium heat 25 to 35 minutes or until garlic cloves are very soft. Add focaccia to side of grill for last 8 to 10 minutes of grilling, turning once, until golden brown. To serve, squeeze garlic out of individual cloves onto slices of focaccia.
Two 8-inch focaccias or 6-inch Italian pizza crusts can be used for the 12-inch focaccia.
If focaccia browns too quickly, place a piece of foil between focaccia and grill.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Slice
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.