| 1 | Recipe by: maggie oster"s herb garden (1993:39) ny: macmillan preparation time: 2:00 preheat the oven to 300=b0°F. |
| 2 | Slice the top from the head of garlic and remove most of the papery outer skin from the head, but do not peel or separate into cloves. |
| 3 | Place in a small ovenproof dish. |
| 4 | : pour the olive oil over the top and add the vinegar and rosemary. |
| 5 | With aluminum foil and bake until very tender, about 1 hour. |
| 6 | Remove from the oven and let cool. |
| 7 | : note - prepare ?loaf of whole wheat italian bread: cut diagonally into ?inch-thick slices. |
| 8 | : preheat the oven to 350=b0°F. |
| 9 | Squeeze the softened garlic from the skins into a saucepan, and add the broth and wine. |
| 10 | Heat to a simmer over medium-low heat and cook for 15 minutes. |
| 11 | : while cooking, make the herb toast. |
| 12 | Bake the bread slices on a baking sheet until crisp but not golden, 6 to 8 minutes. |
| 13 | Rub the bread with the cut sides of the garlic clove, then brush generously with oil. |
| 14 | Sprinkle on a thin layer of the parmesan cheese and chives. |
| 15 | Bake until the cheese is melted, another 5 minutes. |
| 16 | Serve immediately with the hot soup. |
| 17 | substitution for the chinese garlic chives: 1 clove garlic and twice as much volumn of fresh chives. |
