Rosemary garlic butter

Yield: 6 Servings

Ingredients:

1 Or 2 heads of garlic

Instructions:

Fresh rosemary (at least -one needle per garlic -clove) Olive oil (extra virgin) Some good french bread Break the garlic heads into cloves but leave the skins on them for protection. With a small knitting needle or small diameter awl (about the same diameter as a rosemary needle or a hair smaller) puncture the garlic cloves the long way through the middle. Shove a rosemary needle into the center or each one. Baste the garlic cloves and the inside of a small baking dish or pan with the olive oil. Bake the rosemary in the oven at 350*F for 15 minutes or until the garlic is soft inside. Cut the garlic cloves in half lengthwise with a serrated knife and use the contents as you would butter.