Side Pannel
Roasted Garlic with Montrachet and Croutons
Roasted Garlic with Montrachet and Croutons
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers
Ingredients List
- 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
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.
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.
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