Whole Garlic Appetizer

Great as an appetizer for spreading on French bread rounds or crackers.

Ingredients

• 1/2 cup olive oil
• 8 heads fresh Fresh CHRISTOPHER RANCH California Garlic
• 2 lg. sweet red onions, quartered
• 1 tbsp. whole peppercorns
• 4 stalks celery, chopped
• 4 medium carrots, sliced
• 1 can (4 oz.) chopped green chilies
• 3/4 cup white wine vinegar
• 1/4 cup dry white wine
• 1/2 cup water
• 8 bay leaves
• 1/2 tsp. dry mustard
• 1/4 tsp. coriander
• 1/4 tsp. rosemary
• 1/4 tsp. thyme
• 1/4 tsp. oregano
• 1/4 tsp. marjoram
• 1/4 tsp. basil

Directions

1. Heat oil in skillet.
2. Peel outer covering from garlic heads and take a 1/2-inch slice from top of each head, exposing meat of cloves but leaving heads intact.
3. Sauté garlic, onions, and peppercorns in oil for 3 minutes.
4. Add celery, carrots, rosemary, thyme, oregano, marjoram, coriander and basil and sauté for 5 minutes, stirring.
5. Add vinegar, wine, water, bay leaves and dry mustard and let simmer for 10 minutes.
6. Stir in chilies and simmer for 3 minutes.
7. Remove from heat and strain, reserving garlic and 1 cup cooking liquid.
8. Place garlic heads in flat baking dish.
9. Pour reserved liquid over, cover and refrigerate.
10. Serve cold.