RECIPE: Rec: Roasted Garlic w/ Roquefort and Rosemary

RECIPE:
B

barb_b

Well-known member
Made this for a party last night. Really good and easy. It makes the whole house smell wonderful! I do not know the source.

Roasted Garlic w/ Roquefort and Rosemary

6 Whole heads of Garlic...(Can be 7, if small)

3 TBSPN butter, cut into 6-7 slices

1/4 cup Olive Oil

1 - 14oz can of Chicken broth (or more)

1/4 cup white wine

2 tspn chopped fresh rosemary

Fresh Rosemary sprigs

8 oz crumbled roquefort or blue cheese

Preheat oven to 375'.

Cut 1/4-1/2 inch off of top of each garlic. exposing most of the garlic cloves. Remove any loose papery outer skin. Place garlic cut side up in a nonaluminum baking dish.

Top each garlic head with a slice of butter. Pour oil all over. Add 1 can of broth and wine to dish. Sprinkle chopped rosemary over garlic. Season with Pepper. (Can be made 8 hours ahead, cover and refridgerate.)

Bake uncovered until garlic is tender; basting every 15 minutes with pan juices. Add more broth if necessary; to maintain some sauce in dish. about 1 hour 15 minutes. Add cheese to dish and continue baking until cheese is almost melted, about 10 minutes.

Discard cooked rosemary sprigs, garnish with fresh sprigs, serve with bread

 
No, I have never done that...Anything left after the cloves are removed by the guests, I add to

the dinner somehow...(ie into mashed pots for Thanksgiving...into the viniagrette other times)

Barb

 
It doesn't sound like she squeezes out the cloves at all, although it's unclear. Oh, barb.......

 
(and your way makes more sense than mine, ie, squeezing out the cloves before adding the cheese).

 
Imagine a beautiful, colorful. italian clay dish, filled with

6 garlic heads that have been cut; roasted with wine and chicken broth, layered with rosemary and roquequefort.... The cloves are ready to be picked out individually.

To serve, everyone takes a small knife and picks up a clove and smears (I think that is a good word for this!) on the baguette.

It really is good!

Best,
Barb

 
Hi Meryl, Sorry for the delay, just saw your post now...You just crumble the cheese on top

of the garlic; if the cheese gets in the "sauce", it is OK.... It is a very relaxed dish, where you can spread your baquette with roasted garlic, cheese and rosemary or alternatively, you can dip your baguette slice into the "sauce" of cheese and wine.

Hope this helps. It is fun, the house smells wonderful, and everyone seems to enjoy!

Hope you had a great New Year!
Regards,
Barb

 
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