Ingredients
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1 head Garlic
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6 tablespoons extra-virgin Olive Oil
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¼ cup steel-cut Oats
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Kosher Salt
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1 cup Walnuts
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1 teaspoon Dijon Mustard
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1 cup fresh Italian Parsley
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Freshly ground Black Pepper
Directions
This vibrant spread is best used on a yeasty country loaf with a good thick crust. It can be used for light open-faced tartines or in a bowl with toasted bread on the side for a cocktail party. The spread can be stored in an airtight container in the refrigerator for up to one week.
Steps
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1
Done
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Preheat the oven to 375°F. Place the whole garlic head on a square of foil and drizzle with 1 tablespoon of the oil. Wrap up in the foil and roast until the garlic is soft and caramelized, 35 to 40 minutes. Let cool. |
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2
Done
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Meanwhile, bring ¾ cup water to a boil. Add the oats and a generous pinch of salt and simmer until cooked, 20 to 25 minutes, depending on the brand of oats you buy. Let cool slightly. |
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3
Done
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In a food processor, combine the walnuts, mustard, the remaining 5 tablespoons oil, the parsley, and a pinch of salt. Squeeze the garlic from the skins and add to the food processor. Pulse to make a chunky paste. |
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4
Done
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In a large bowl, stir the walnut paste into the oatmeal. Season with salt and pepper. |
