4 to 6 heads garlic
Extra virgin olive oil
Fresh French baguette
- Using a serrated knife, slice off 1/4 of the top of the garlic heads. This will expose the tops of the individual cloves. Place garlic, cut side up, in the slow cooker. Pour in olive oil to come about 1/3 of the way up the sides of the garlic heads.
- Put lid on and cook on high for 5 hours. Turn off slow cooker and cool the garlic in the oil.
- To serve, place the whole garlic bulb in the center of a rimmed plate, with some garlic oil around it. Pass the bread, and squeeze the cloves of garlic onto the bread. Dip in oil, eat and enjoy! Save the leftover garlic infused oil for later.