"JWBH" > wrote in message
...
> If we have something savoury on toast, I quite like a small amount of raw
> garlic on it as well. Although the rest of the family like garlic they
> find putting it on in in chunks this way is too strong a taste.
>
> Is it possible to advise a novice how he might make a 'garlic' spread that
> was not too strong and could be put thinly on toast and also keep for a
> few days in a jar. thanks for any advice.
>
I grate raw garlic until it is very fine. Or grind it in a small food
processor.
I put that into a small pyrex bowl, add enough extra virgin olive oil,
and cook it in the microwave for a very short time, 2-3 minutes at power #3
in a 700 watt oven. This takes the harsh taste away. The oil covered
garlic will last a long time in the frig. I suppose you could freeze this,
though I've never tried.
I always do this when making garlic bread. The harshness always disappears.

Kent