We grow our rosemary and many people in our neighborhood ask about it. For us it is easy to grow, but we aren't ones to try to keep it year after year. We like to grow it new each year as we don't care for the woody stalk one gets from an older plant. Here's this year's batch:
We keep it in a shaded but hot place. The garlic and the basil like sharing a home together! There are two types of basil in there but I can't remember what they are. We purchase these plants each year at our favorite local nursery.
Easy Garlic and Rosemary Naan
Prep Time: 5 minutes
Cook Time: 5 minutes
Ingredients (6 servings)
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 garlic clove, minced
- 1 teaspoon coarse salt, plus more for seasoning
- Cornmeal, for sprinkling
- 1 1/2 teaspoons finely chopped fresh rosemary, plus a handful of small sprigs for topping
- 3 plain premade naan
Preheat oven to 425. In a small saucepan, heat butter and oil over medium heat. Add garlic and salt; cook, stirring, until garlic is fragrant but not browned, about 1 minute. Remove from heat; set aside. Arrange the naan on a baking sheet. Brush with butter mixture, leaving most of the garlic behind. Sprinkle rounds with chopped rosemary; arrange a few small sprigs on top of each.
Broil naan until golden brown, about 5 minutes. Transfer to a wire rack to cool slightly. Drizzle with oil, and season with salt. Serve warm or at room temperature.
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