| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | A la seattl, Appetizers | 8 | Servings | |
INGREDIENTS
| 8 | Heads garlic | |
| 1/2 | c | Olive |
| 1/4 | c | Butter, melted |
| 1/4 | c | Water |
| Fresh rosemary, basil, oregano or thyme | ||
| Thinly sliced baguettes, toasted til golden | ||
| 1/4 | lb | Montrachet Chevre cheese |
| Tiny olives for garnish, optional |
INSTRUCTIONS
1. Preheat oven to 275. 2. Peel loose paper off garlic heads, leaving the cloves intact in casing. Cut 1/4" off the top of each head of garlic (not the root end). 3. Place in oven proof pan just large enough to hold garlic, with cut side up. 4. Pour olive oil, butter and water over the garlic. Sprinkle with choice of herbs, fresh or dried. 5. Cover pan tightly with foil. 6. Bake for two hours or until garlic is very soft and spreadable. Take garlic heads and squeeze out buttery-like spread and discard casings. 7. Serve warm, spread on baguettes and topped with thin slices of Montrachet. Garnish with tiny olives if you wish. NOTES : Rooby's note: Although recipe indicates that this is served already on the baguettes, when we've eaten there the heads of garlic were served intact and diners spread their own pieces of baguette. Absolutely wonderful...but make sure your significant other eats it too, or you'll be on the couch! Recipe from Adriatica Cucina Mediterranea, 1107 Dexter Avenue North, Seattle, Washington. (206)285-5000. "A La Seattle" - Catherine Grady Crabtree ISBN 0-937070-08-4 MC formatted 1/23/97 by [email protected] Recipe by: A La Seattle: House Specialties from Seattle's Top 40! Posted to MC-Recipe Digest V1 #386 by "Rooby " <[email protected]> on Jan 24, 97.
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