Acme Farmer's Market Sourdough Recipe

Prepare and toast the loaf

Preheat oven to 425°F (220°C). Using a serrated knife, slice the sourdough loaf into 1/2-inch to 3/4-inch thick slices, leaving the bottom intact if you prefer a pull-apart presentation or slicing all the way through for individual pieces.

Arrange slices in a single layer on a large baking sheet. Brush both sides lightly with 3 tablespoons extra virgin olive oil. Sprinkle coarse sea salt over the tops. Toast in the preheated oven for 8–12 minutes, flipping once halfway, until edges are golden and crisp. Remove and keep warm.

Lower oven temperature to 400°F (200°C) after removing the bread, or roast garlic earlier if you prefer. Trim the top 1/4 inch off each garlic head to expose the cloves. Place each head on a square of foil.

Drizzle about 1 tablespoon olive oil over each exposed head, sprinkle with 1/2 teaspoon coarse salt and a pinch of black pepper. Wrap tightly in foil and place on a baking sheet.

Roast in the oven for 35–45 minutes until cloves are soft, caramelized and can be squeezed out easily. Cool slightly, then squeeze or scoop the roasted garlic into a small bowl and mash lightly with a fork. You should have about 3–4 tablespoons of soft garlic paste per 2 heads.

While garlic roasts, make the basil oil. In a blender or food processor combine 1 packed cup fresh basil leaves, 3/4 cup extra virgin olive oil, 1 teaspoon lemon juice and 1/2 teaspoon salt.

Pulse or blend until bright green and smooth but still pourable (30–60 seconds). Taste and adjust salt or lemon as needed. If mixture is very thick, add up to 1–2 tablespoons more olive oil to reach a pourable consistency. Transfer to a small bowl or pour spout.

Warm 1/4 cup aged balsamic vinegar in a small saucepan over low heat for 2–3 minutes — do not boil — to slightly reduce and mellow the acidity. Stir in 1 teaspoon honey or maple syrup if using, to taste. Remove from heat and let cool slightly. This yields a glossy drizzle.

Season with a pinch (about 1/4 teaspoon) coarse salt if desired and stir. Keep warm or at room temperature until serving.

Place toasted sourdough slices on a serving board or platter. For each slice, spread a thin layer of roasted garlic paste (about 1/2 to 1 teaspoon per slice) with the back of a spoon.

Drizzle each slice lightly with basil olive oil (about 1/2 to 1 teaspoon per slice). Spoon a few drops of the reduced balsamic over or around the bread to create a contrasting sweet-acid note.

Scatter fresh basil leaves across the platter, sprinkle flaky sea salt (about 1/8 teaspoon per slice across the board) and a crack of freshly ground black pepper. Serve immediately so bread stays crisp.

Leftovers: store basil oil in the fridge for up to 3 days (bring to room temp before serving). Roasted garlic keeps 4–5 days refrigerated in an airtight container. Balsamic can be kept at room temp.