- Level
- very easy
- Prep Time
- 5 mins
- Total Time
- 1 h
- Serves
- 8
Ingredients
- 1
- large head garlic
- 3 tbsp
- olive oil, divided
- 45 mL
- 1/4 tsp
- each salt and pepper
- 1 mL
- 1/4 cup
- chopped fresh basil, plus more for garnish
- 60 mL
- 2 tbsp
- finely chopped fresh parsley
- 30 mL
- 1 pkg
- Panache Naan Original
- 340 g/ 4 pcs
- 2 tbsp
- Compliments Balsamic Vinegar of Modena
- 30 mL
Method
Step 1
Slice about 1/4 in. (5 mm) off top of the head of garlic to expose cloves. Place garlic on a piece of foil (large enough to double-wrap and completely enclose it). Drizzle exposed garlic cloves with 1 tsp (5 mL) olive oil. Seal the whole garlic head in the foil.
Step 2
Place over indirect heat on grill preheated to medium-high. Close barbecue lid. Cook 45 to 50 min. Remove from grill. Cool slightly before carefully unwrapping to check that garlic can be easily pierced with a paring knife.
Step 3
Squeeze garlic cloves into small bowl; discarding skins. Using a fork, mash garlic with 2 tbsp (30 mL) oil, salt and pepper. Stir in basil and parsley. Set aside.
Step 4
Brush both sides of naan breads with remaining oil. Grill over medium heat about 1 min., turning once, until lightly toasted. Spread grilled garlic paste onto naan breads. Cut into large pieces. Drizzle with balsamic vinegar and sprinkle with additional chopped basil, if desired.
Tips
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/8 of the recipe):
- Calories:
- 200
- Fat:
- 10 g
- Saturated Fat:
- 1 g
- Carbs:
- 22 g
- Fibre:
- 1 g
- Sugar:
- 3 g
- Cholesterol:
- 5 mg
- Protein:
- 5 g
- Sodium:
- 370 mg
