Roasted Garlic with Goats Cheese
Yield
4 servingsPrep
15 minCook
35 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | bulbs |
garlic
|
*
|
| 2 | each |
bay leaves
snapped in half |
*
|
| 4 | sprigs |
rosemary leaves
|
*
|
| ½ | each |
lemon
juice of |
|
| 4 | tablespoons |
olive oil
|
|
| 4 | ounces |
goat (chevre) cheese
soft |
|
| ⅛ | pint |
double cream
|
* |
| 2 | tablespoons |
coriander
fresh, chopped |
|
| 1 | each |
red chili peppers
plump, seeded, chopped |
*
|
| 1 | each |
lemon
quartered lengthwise |
|
| 1 | x |
bread
hot, crusty, toasted |
*
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | bulbs |
garlic
|
*
|
| 2 | each |
bay leaves
snapped in half |
*
|
| 4 | sprigs |
rosemary leaves
|
*
|
| 0.5 | each |
lemon
juice of |
|
| 6E+1 | ml |
olive oil
|
|
| 115.6 | ml/g |
goat (chevre) cheese
soft |
|
| 59 | ml |
double cream
|
* |
| 3E+1 | ml |
coriander
fresh, chopped |
|
| 1 | each |
red chili peppers
plump, seeded, chopped |
*
|
| 1 | each |
lemon
quartered lengthwise |
|
| 1 | x |
bread
hot, crusty, toasted |
*
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Preheat the oven to gas Mark 6, 400 degrees F, 200 degrees C.
Use scissors to cut away the thick central stem from the garlic bulbs and slice about ¼ inch off the top of each bulb.
Pack the bulbs into a small ovenproof dish, tuck half a bayleaf 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 pachment.
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 chilli.
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.
