July 14, 2016 Black Garlic


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A year after McCarty began demanding all of my attention, I’m starting to find some time to get back to the things I love.  The magazine pile is out.of.control.  I have piles of them everywhere, subscriptions have long expired and am now getting around to reading that great issue of Sunset Magazine from April 2015.  It’s crazy talk, but I’m so glad to be getting back in the swing of things!

So, I wish I could tell you which magazine it was that had a lovely little article on Black Garlic.  I’d guess Bon Appetit probably.  Black Garlic is regular old garlic, fermented and aged until it’s black, sticky and almost paste-like.  They sell it at Whole Foods in these little bags, I think it was $5.99.  It’s smokey and a little sweet and has so much flavor!   A beautiful amazing bang of flavor!  I can’t even imagine all of the things that will be so much better with Black Garlic.  Pizza. Pasta. More crostinis.  (I decided to stick to meat, fruits & veggies today… it’s been like 22 hours without a carb and I’m already craving it so hard.)

So, I came home, slathered it on a bit of french bread and died.  Then I put together one of my favorite little salads (which is oh so good on it’s own!) and topped some toasted french bread and the black garlic.  Done.  Done.  Done.  Try it guys!

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Black Garlic & Summer Salad Crostini



Black Garlic (found at Whole Foods)

French Bread

2 Peaches

1 basket of Cherry Tomatoes

1 container of Mozzarella

Olive Oil




Cut the french bread into slices and toast (I use the broiler function on my oven for about 5 minutes.)  Spread the french bread with black garlic (about one clove per crostini, but more if you really like!)

Cut the peaches, tomatoes and mozzarella into tiny pieces and mix with a few tablespoons of olive oil and sprinkle with salt.

Sprinkle the salad onto the crostini.  Enjoy!


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