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Roasted Garlic with Blue Cheese

Source of Recipe


Northwest Palate, Jul/Aug 2003






List of Ingredients



• 4 heads European garlic
  
• 1/4 cup first-press, extra virgin olive oil
  
• 1/4 cup (half stick) unsalted butter
  
• 12 ounces rich chicken stock or broth
  
• 1/4 cup not too dry white wine
  
• 2 tsp chopped rosemary
  
• 6 ounces blue cheese (Roquefort or other variety)
  






Instructions



1. Preheat the oven to 400 degrees (F). Remove the garlic's papery outer layers, and slice 1/4- to 1/2-inch from the tips of the heads to expose the cloves.
   
   
2. Arrange the heads cut-side up in a non-aluminum baking dish. Drizzle each head with 2 teaspoons olive oil and top with a tablespoon of unsalted butter. Add broth and wine to the baking dish until there is about 1/2-inch of liquid. Sprinkle a scant 1/2 teaspoon of rosemary on each head.
   
   
3. Bake, uncovered, basting with pan juice every 15 minutes. Add more liquid if needed to keep a layer of sauce in the pan. Bake until the garlic feels very soft when pressed with a knife, 35 minutes to an hour. Reduce heat to 375 degrees and crumble the blue cheese into the sauce. Bake until the cheese is nearly melted but not shapeless, about 10 minutes.
   
   Great with French bread, unbelievable on baked potatoes.
   
   Serves 4 as an appetizer.