Black Garlic
Black garlic is popular in Japan and Korea. High in antioxidants it has a sweet flavour with hints of balsamic and liquorice.
I served it as a spread on walnut crostini topped with ricotta and a drizzle of extra virgin olive oil and thyme leaves.
Also serve on a cheese platter, on a pizza folded into butter or mayonnaise or used as a tapenade.
Bulbs of garlic are heated over a long period of time approx. 3 weeks to produce black garlic.
