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Roasted Garlic Appetizer




Source of Recipe


Internet


List of Ingredients




4 whole heads garlic
2 tablespoons olive oil
2 tablespoons snipped fresh thyme or 1 teaspoon dried thyme, crushed
1/2 teaspoon cracked black pepper
3/4 cup chicken broth
1/4 cup finely snipped dried tomatoes
4 ounces chèvre cheese (goat cheese), sliced
fresh thyme
Italian bread


Recipe



Peel the paperlike outer skin off the garlic heads. Do not separate or peel individual cloves. Arrange the garlic heads in an 8 x 8 1/2 inch baking pan. Drizzle oil over garlic heads. Sprinkle with thyme and pepper. Pour chicken broth into pan. Sprinkle dried tomatoes around garlic heads.

Bake, covered, in a 350°F oven for 1 hour and 15 minutes or till garlic and tomatoes are tender, basting with chicken broth occasionally. Uncover and add chèvre cheese to dish.

Bake, uncovered, about 10 minutes more or till cheese just begins to soften. Transfer to 4 individual serving bowls. Garnish with fresh thyme.

To serve, slip the skins off the roasted cloves and spread onto Italian bread slices along with the melted chèvre cheese and dried tomatoes.

Makes 4 appetizer servings.