Adapted from Estee Kafra's Cooking Inspired
"Thank you to my cousin Mikki for this recipe. It keeps well in the refrigerator for weeks on end and I serve it almost every Friday night. Simply place the oil and a few cloves in a bowl and serve with challah."
20 whole cloves of garlic peeled
2 tsp. ground ginger
1 tsp. salt
1/4 tsp. rosemary
1/4 tsp. thyme
1/4 tsp. basil
1/2 cayenne pepper
Enough olive oil to cover - about 1 1/2 cups
Preheat oven to 350
Place garlic and spices into a small oven-proof glass dish, or ceramic baking dish. Mix. Make sure the garlic cloves are covered.
Bake uncovered for 1/2 hour. Cool to room temperature and serve.
Recipe: kosher, parve