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Instead of peeling all those cloves of garlic, I sliced the tops off the heads, drizzled the olive oil and roasted. The garlic squeezes out of the skins very easily when cooked and cooled and saves the peeling time. That aside, this tastes incredible and is destined to be a family favorite --- awesome on pan seared salmon and even better as a zesty garlic bread spread! I bet this would be fabulous as the "dip" on garlic monkey bread...

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rsarahl August 07, 2002

Very good and easy. I added a little dried oregano to the garlic with the olive oil. We used to mak e fantastic garlic bread. This is definitely one recipe that we will make again and again.

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Simply Chris December 13, 2004
Bleu Garlic Butter