I made this delicious Baked Garlic appetizer for the first time probably 20 years ago. I made it again recently and am ever so happy that I did. It is as good as I remembered it. It is best served still warm from the oven with a crunchy baguette. Yum!!!
Ingredients
- 4 large head garlic or one per person
- 1 tbsp unsalted butter
- 2 tbsp olive oil
- 1/2 cup chicken broth
- 1/2 cup dry white wine such as chardonnay or sauvignon blanc
- 2 sprigs fresh rosemary leaves stripped from stems and left whole
- 1/2 cup Roquefort cheese or other blue cheese crumbled
- 1 loaf French bread cubes (1/2- to 3/4-inch cubes) or thin slices
- kosher salt and black pepper to taste
Instructions
- Gather all ingredients before starting recipe.
- Preheat oven to 350°
- Cut a 1/4” slice of garlic from the top of each head of garlic, then place garlic, cut end up, in a small roasting dish and top with butter and olive oil.
- Sprinkle with chopped rosemary, kosher salt and pepper.
- Add wine and chicken stock and cover the dish with a tight fitting lid or aluminum foil and place in pre-heated 350° oven and bake for 30-40 minutes .
- Baste occasionally, and add more chicken broth if it looks like it is getting dry.
- When garlic is very soft, add Roquefort cheese and bake another 5 minutes or until the cheese has melted.
Serving & Plating
- Cut a loaf of French baguette into one inch cubes or thin slices.
- Place the garlic in a deep dish , pour over cooking juices.
- Surround deep dish with cubes/slices of French bread for dunking and for spreading the roasted garlic
