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Roasted Garlic with Montrachet and Croutons



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Roasted Garlic with Montrachet and Croutons

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

1. Preheat oven to 275.

2. Peel loose paper off garlic heads, leaving the cloves intact in casing.
Cut 1/4" off the top of each head of garlic (not the root end).

3. Place in oven proof pan just large enough to hold garlic, with cut side
up.

4. Pour olive oil, butter and water over the garlic. Sprinkle with choice
of herbs, fresh or dried.

5. Cover pan tightly with foil.

6. Bake for two hours or until garlic is very soft and spreadable. Take
garlic heads and squeeze out buttery-like spread and discard casings.

7. Serve warm, spread on baguettes and topped with thin slices of
Montrachet. Garnish with tiny olives if you wish.

Ingredients:

8 Heads garlic
1/2 c Olive
1/4 c Butter, melted
1/4 c Water
Fresh rosemary, basil,
-oregano or thyme
Thinly sliced baguettes,
-toasted til golden
1/4 lb Montrachet Chevre cheese
Tiny olives for garnish,
-optional

Serves:

8 Servings

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