Bagna Cauda
"bagna cauda: Happy Thursday everyone! Looking for an easy appetizer to make over the weekend? We’ve gotcha covered. We partnered with @thefeedfeed and @ballarini_usa to create a delicious garlicky appetizer using their their new pan, which has a heat sensor in the handle so you immediately know when it is hot. This popular Italian dish is simplicity at its best. Whole cloves of fresh garlic are slowly simmered in olive oil until soft and buttery. We add a few sprigs of rosemary and some kalamata olives for extra flavor, but feel free to get creative with other herbs and seasonings if you’d like. Spread onto a slice of crusty baguette topped with minced parsley and a pinch of flaky sea salt, garlic-lovers will swoon from the very first bite. Mints not included. #ballarini #feedfeed"
-- @husbandsthatcook


15 to 20 cloves of garlic, peeled and left whole (or more, if desired)
6 kalamata olives
1 to 2 cups olive oil (depending on the size of your skillet)
1/2 teaspoon salt
1 sprig fresh rosemary
minced parsley (garnish)
flaky sea salt (garnish)

Place the garlic cloves and olives in a single layer in the bottom of a skillet. Pour enough olive oil to cover them completely, then sprinkle over the salt and add the rosemary sprig. Place over medium-low heat and bring to a gentle simmer, then turn heat as low as possible and barely simmer for 45 to 60 minutes, until the garlic is soft and spreadable. Serve with slices of baguette or crackers, topped with parsley and a pinch of flaky sea salt.