Black garlic pairs beautifully with cheese: add the bulb to your cheeseboard and pop the cloves out to spread on crackers, or slice them and insert into a scored, gooey cheeseto oven bake. Or, use as you would roasted garlic: purée the cloves with oil, then smear the paste on crostini, add to dressings, or rub on chicken or fish before roasting. You can also eat the cloves straight from the bulb!
Keep at room temperature and dry. Once open store in an air tight container in the fridge for up to one month.
Country of origin
Grown in Spain.