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Ingredients
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Roasted Garlic, Rosemary & Olive Topping
Base (serve with)
Method
Roasted Garlic, Rosemary & Olive Topping
Prepare garlic for roasting
Preheat oven to 400°F (205°C). Slice the top 1/4 off each garlic bulb to expose the cloves. Place bulbs on a small sheet of foil or in a small ovenproof dish, drizzle 1 tablespoon olive oil evenly over each cut surface, then sprinkle with a pinch (about 1/8 tsp) of sea salt. Wrap in foil or cover the dish.
Roast garlic
Roast the prepared garlic in the preheated oven for 35–40 minutes, until cloves are soft, deeply golden and fragrant. Remove from oven and let cool 10 minutes, until you can squeeze the softened cloves from their skins.
Prepare rosemary
While garlic roasts, pick rosemary leaves from the stems and finely chop enough to measure about 1 tablespoon packed (reserve the stems for roasting if desired). Roughly chop half of the reserved rosemary (about 2 sprigs worth) to mix into the topping and leave 2 small sprigs whole for garnish or additional roasting.
Prep olives
Pit (if necessary) and coarsely chop the olives into roughly 1/4–1/2-inch pieces. If olives are briny, rinse briefly and pat dry. Measure about 3 ounces.
Combine topping ingredients
In a small bowl, mash the roasted garlic cloves into a paste using a fork. Add 2 tablespoons extra-virgin olive oil, the chopped rosemary, chopped olives, lemon zest, remaining 3/4 teaspoon sea salt (adjust to taste) and 1/2–1 teaspoon freshly ground black pepper. Stir until evenly combined. Taste and adjust seasoning — add up to the remaining 1 tablespoon olive oil if you prefer a looser consistency.
Finish and optional quick warm
If you prefer the topping warm, transfer the mixture to a small ovenproof dish, add the two reserved rosemary sprigs on top, and warm in a 325°F (160°C) oven for 8–10 minutes. Otherwise serve at room temperature. Drizzle a scant teaspoon of olive oil over the top before serving and garnish with a small rosemary sprig.
Base (serve with)
Prepare bread
Slice the rustic bread or focaccia into 1/2-inch slices. If you like, toast slices in a 375°F (190°C) oven for 6–8 minutes until golden and slightly crisp.
Spread and serve
If using butter or ricotta, spread a thin layer on each bread slice. Spoon the roasted garlic, rosemary and olive mixture over the bread, dividing evenly. Serve immediately while warm or at room temperature as an appetizer or accompaniment.