|Strained yogurt||240 Milliliter (1 Cup)|
|Fresh chopped parsley||15 Milliliter (1 Tablespoon)|
|Coarsely ground black pepper||1⁄4 Teaspoon|
|Freshly ground salt||1⁄4 Teaspoon|
|Whole grain bread loaf||1 Medium, thickly sliced|
Preheat oven to 375Â°F (190Â°C).
Slice the top off the garlic head, about 1/2 inch (1.5 cm) from the top.
Wrap the garlic head in aluminum foil and bake in the preheated oven for 35 minutes.
Remove the aluminum foil and press the baked garlic until all the flesh squeezes out.
You should have 1 heaping tablespoon (15 ml) of puree.
Spoon the garlic puree onto a flat surface and use a knife to scrape it together with the yogurt until well incorporated.
Scrape in the parsley, pepper and salt.
To Serve: Spread the garlic mixture thickly on slices of bread and serve as an hors d'oeuvre.
Garlic spread also works well as a vegetable dip or as an alternative to butter for rolls, etc.