| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
French |
Appetizers, Hot, Vegetables, To post |
6 |
Servings |
INGREDIENTS
| 6 |
|
Whole heads of garlic; (or more) |
| 1 |
tb |
Butter |
| 1/4 |
c |
Olive oil; (up to 1/2 cup) |
|
|
Salt and pepper; to taste |
| 1 |
ts |
Dried dill |
| 6 |
oz |
Chevre cheese; (up to 8) |
| 1/4 |
c |
Yogurt |
|
|
Crusty French bread |
INSTRUCTIONS
Preheat the oven to 275 F. Slice across the top of each garlic head to
expose the buds. Pack the heads into a shallow baking dish, dot each one
with butter and pour the olive oil over them. Season with salt, pepper and
dill and bake for 1 1/2 to 2 hours, until tender (almost mushy), basting
occasionally. Blend the Chevre with the yogurt, adding salt if desired. Put
the Chevre sauce in a dish and serve with the garlic, one head or more per
person. Squish the innards of the garlic all over the bread, smear it in
the oil (from the baking dish) and the cheese sauce, and eat till you're
messy.
Source: The Betty Jane Wylie Cheese Cookbook, 1984. p. 9
Recipe by: Betty Jane Wylie
Posted to MC-Recipe Digest by Mardi Desjardins <amdesjar@mb.sympatico.ca>
on Feb 8, 1998
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