Although you can use regular extra-virgin olive oil in this recipe, olio nuovo (new oil) works better. It’s pungent enough to stand up to the roasted garlic’s strong flavor
2 heads, garlic
2 teaspoons, extra-virgin olive oil – divided
Kosher salt and pepper
1 loaf ciabatta – sliced 1/4 in. thick (you will need 14 slices)
1/4 cup, olio nuovo
- Preheat oven to 400°. Cut tops off garlic heads (enough to expose cloves) and discard. Brush cut side of each garlic head with 1/2 tsp. extra-virgin olive oil, then sprinkle with salt and pepper.
- Place each garlic head on a sheet of foil; enclose in foil and twist tops closed. Bake 40 minutes. Remove foil packets, untwist tops, and drizzle each garlic head with another 1/2 tsp. extra-virgin olive oil. Return open garlic packets to oven and bake for 20 minutes.
- Remove garlic from oven and increase heat to 450°. Squeeze garlic cloves from garlic heads (or pop cloves out with a knife) into a small bowl. Mash garlic with a fork.
- Toast ciabatta on a grill pan at medium-high heat. Sprinkle with salt while toasting.
- Spread roasted garlic on toasts. Drizzle with olio nuovo and sprinkle with a bit more salt and pepper. Serve immediately.