- garlic, unpeeled
- olive oil
- goat’s-milk pecorino
- crusty bread, warm
- pomegranate seeds, sprinkle
In a small saucepan, cover unpeeled elephant garlic with olive oil until just covered. Simmer over a low heat until the garlic is soft. Cool.
Serve a smear of soft garlic paste with shaved goat’s-milk pecorino on warm crusty bread and sprinkle with pomegranate seeds.
Cook’s tips: The remaining garlic can be stored in the olive oil in a sealed, sterilised container. The infused garlic olive oil can be used for cooking or in salad dressings.