Roasted Garlic with Roquefort |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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For all of you who subscribe to the theory that garlic is a food group! Ingredients:
6 heads garlic |
6 teaspoons olive oil |
3 teaspoons butter |
2 teaspoons chopped fresh rosemary or 2 sprigs fresh rosemary |
2 teaspoons chopped fresh basil |
8 ounces roquefort cheese, crumbled |
french baguette, sliced (optional) |
Directions:
1. Preheat oven to 375 degrees.
2. Cut 1/2 inch from the top end (opposite root end) of each garlic head, exposing cloves.
3. Remove any loose papery outer skin.
4. Place garlic, cut side up, in center of a 10-inch square cut from a double thickness of heavy aluminum foil.
5. Bring foil up around the garlic bulb to form a bowl.
6. Sprinkle garlic with rosemary and basil over bulb and add 1 teaspoon olive oil and 1/2 teaspoon butter on each bulb.
7. Close the foil completely by twisting the tops and place in oven under medium heat or on rack of uncovered grill for 30 minutes- this may all be prepared 8 hours in advance- cover and chill.
8. Melt Roquefort until creamy and serve by spreading cheese on the slices of bread and put garlic cloves on top with fork.
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