| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Eat, Your, Greens |
4 |
servings |
INGREDIENTS
| 4 |
|
Heads garlic |
| 6 |
tb |
Water |
| 6 |
tb |
Olive oil |
| 2 |
|
Sprigs fresh thyme |
| 2 |
|
Sprigs fresh rosemary |
|
|
Coarse salt |
|
|
Rye bread or other good bread; lightly toasted |
|
|
A handful of fresh herbs; (eg basil, parsley, |
|
|
; chives, chervil), |
|
|
; finely chopped |
|
|
; (optional) |
|
|
Salt and freshly ground black pepper |
| 2 |
|
150 g young fresh goat's cheese |
INSTRUCTIONS
TO SERVE
Preheat the oven to 170C/325F/gas 3. Neaten up the heads of garlic by
removing any loose pieces of papery skin. Trim the roots. With a sharp
knife cut the papery skin off the top of the garlic, just exposing the very
tips of the cloves.Arrange the garlic heads in a fairly close fitting
ovenproof dish and pour the water around them. Drizzle olive oil over
garlic heads and tuck rosemary and thyme around them. Sprinkle with coarse
salt. Cover with foil and bake for 30 minutes. Uncover and bake for a
further 15-30 minutes, basting occasionally with their own juices, until
the garlic is tender and gives when pressed. Add a little extra water if it
is drying out.
Beat the goat's cheese with the herbs, salt and pepper to taste, and pile
into a bowl. To serve, give everyone their head of garlic and some of the
herby cooking oil, slices of toast, napkins and finger bowls. Using
fingers, guests should squeeze the individual creamy cloves of garlic like
tubes of toothpaste on to their toast, drizzle with the herby oil, and eat
with a dab of soft cheese.
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