Ingredients

1 head of garlic

Olive Oil, as needed

Directions

Preheat the oven to 400°F.

Peel off the outer layers off of the garlic head. Using a sharp knife, cut the tops off of the garlic head, approximately 1/4 inch, until the bulbs are exposed.

Set garlic head on a sheet of foil, and drizzle with 2 teaspoons of olive oil. Wrap completely in the foil, and set on a baking sheet. Repeat with remaining garlic heads.

Bake in preheated oven for 60 minutes, or until cloves are extremely soft and brown. Serve on crostini with tomatoes and flaky sea salt, add it to vegetables, mix into a salad dressing, make a roasted garlic hummus, or eat it plain!

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A fool proof method for roasting garlic at home. Perfect for adding flavor to crostini, mashed potatoes, soups, salad dressings and more!

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Add onions and season with ½ teaspoon salt. Cook until onions are soft, about 7 minutes. Add garlic and continue cooking until onions are translucent but not browned, 2-3 minutes.","Add Tuttorosso Tomato Paste and stir until thickened, 3-4 minutes. Add Tuttorosso Crushed Tomatoes with Basil and San Marzano Style Whole Peeled Pear Tomatoes with Basil and Sea Salt with liquid. Stir to combine, using a wooden spoon to break down and smash down the tomatoes. Cook until sauce thickens, stirring often, about 10 minutes.","Add heavy cream. For slightly chunky sauce, stir to combine. For smooth sauce, puree use an immersion blender.","Stir in parmesan cheese. Once combined, reduce to low-medium heat. Add vodka and bring sauce to low simmer for 15 minutes, stirring frequently.","Add 1 pound cooked pasta (very al dente) directly to about 1 quart sauce and cook 3 minutes over medium heat. To store sauce, transfer to heat-proof, airtight container(s). 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Recipe by @threebirdsonestove.

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Preheat broiler on high to preheat.","In a small bowl, whisk to combine olive oil, garlic powder, salt, parmesan cheese, and parsley. Brush olive oil mixture over each side of sliced ciabatta. Place bread halves face down on grill pan, cooking 3-5 minutes, until edges are crispy and bread is golden brown. Flip and cook opposite sides 3 minutes, until outer crusts have a toasty aroma.","Transfer grilled bread to a parchment lined sheet pan. Rub each half with garlic. Sprinkle shredded mozzarella generously on each half. Place under broiler until mozzarella is melted, 2-3 minutes.","Remove bread from oven and immediately slather with Roasted Garlic Compound Plant Butter, allowing it to melt over the sides and seep into the layers of melty cheese and toasty bread. Top with freshly ground black pepper, flaky salt, chili flakes, chopped parsley.","Cut garlic bread into thick, hearty slices and serve warm and melty. 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These creamy and spreadable 100% plant-based butters are perfect for creating spreads like this flavorful, rich, and creamy compound butter made with soft and tender oven-roasted garlic cloves.\n\nThis recipe is simply delicious, just the way summer cooking should be! Ciabatta, with its airy crisp and crunch and little pockets for cascading plant butter and melty cheese to nestle in, makes the perfect base for this garlic bread. First, the bread is grilled until toasty, aromatic, and perfectly charred, and then placed under the broiler with creamy mozzarella that melts into ooey, gooey goodness. The final touch? Roasted Garlic Compound Plant Butter made with Wesson Plant Butter with Olive Oil is generously slathered along every inch of garlic bread, dripping down the sides, and into every nook and cranny it can find. 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Welcome to the Feedfeed + Eggland’s Best hub with our favorite recipes featuring eggs! Serving ordinary eggs can feel, well, a bit ordinary. Serving up Eggland’s Best will make you feel like you’re doing something special. Eggland’s Best is perfect for a nutritious diet with more than double the omega-3s and vitamin B12, along with 6x more vitamin D compared to ordinary eggs!

\n\n

Learn more about Eggland's Best here.

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