Roasted Garlic With Goats Cheese

Recipe Ingredients

4		Garlic
2		Bay leaves - snapped in half
4 sections		Rosemary
		Juice 1/2 lemon
4 tablespoons	60ml	Olive oil
4 oz	113g	Soft goats cheese
1/8		Double cream - (2 fl oz)
2 tablespoons	30ml	Fresh coriander - chopped
1		Plump red chile pepper - deseeded, chopped
1		Lemon quartered lengthways
		Hot crusty toast
		Salt & pepper

Recipe Instructions

Preheat the oven to gas Mark 6, 400F, 200FC

Use scissors to cur away the thick central stem from the garlic bulbs and slice about 1/4in off the top of each bulb. Pack the bulbs into a small ovenproof dish, tuck half a bay leaf into each bulb, season generously with the salt and pepper, and cover with the sprig of rosemary. Squeeze over the lemon juice and anoint with olive oil. Cover loosely with baking parchment. Cook, basting a couple of times, for 35 minutes or until the garlic is soft and squashy to the touch.

Meanwhile, mash the goat's cheese and stir in the cream to make a smooth, thick paste. Mix in the coriander and chile.

Allow the garlic to cool slightly and serve it in its dish. The thing to do is to let everyone help themselves to a bulb of garlic and some of the cooking juices. Serve the goats cheese separately, with plenty of hot crusty toast and lemon wedges to squeeze over the top.

Source:
Seattle Times 3/26/97

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