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Whole Roasted Garlic with Farm Fresh Cheese

Roasted garlic is sweet and mild and matches perfectly with slightly sour fresh cheese such as goat cheese. Serve with a good French baguette.

6 medium heads firm, fresh garlic.
6 tablespoons olive oil
3 teaspoons salt, divided
3 teaspoons freshly ground black pepper, divided
3 tablespoons butter cut into bits 3/4 pound goat cheese or other similar cheese
2 baguettes, sliced as needed

Preheat oven to 400 degrees. Using a sharp knife, cut off the top 1/2 to 3/4 inch of the whole garlic heads. Do not remove papery skin. Rub each head with 1 tablespoon of the olive oil, 1/2 teaspoon of the salt, 1/2 teaspoon of the pepper. Place the heads upright in a shallow dish just large enough to hold them. Dot each head with 1/2 tablespoon of the butter. Roast uncovered for 20 minutes. Cover loosely with foil and bake until the cloves are soft and easily pierced with the tip of a sharp knife, about 30 to 40 minutes longer. Let cool about 15 minutes. Spread the garlic on the bread with a little cheese. Serves 6.

Adapted from "Down to Earth" by Georgeanne Brennan

Sunday, November 28, 1999



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