INGREDIENTS

INSTRUCTIONS

Preheat oven to 275. 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). Place in oven proof pan just large enough to hold
garlic, with cut side up. Pour olive oil, butter and water over the
garlic. Sprinkle with choice of herbs, fresh or dried. Cover pan
tightly with foil. Bake for two hours or until garlic is very soft  and
spreadable. Take garlic heads and squeeze out buttery-like spread  and
discard casings. 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 MsRooby@msn.com Recipe by: A La
Seattle:  House Specialties from Seattle's Top 40!  Posted to MC-Recipe
Digest V1 #386 by "Rooby " <MsRooby@msn.com> on  Jan 24, 97.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 175
Calories From Fat: 170
Total Fat: 19.3g
Cholesterol: 15.3mg
Sodium: 1.8mg
Potassium: 13.9mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g