Roasted Garlic with Goats’ Cheese
Roasted Garlic Ingredients:
— 3/4 cup creme fraiche (see note at end of recipe)
— 16-20 whole heads of garlic
— 1/2 cup butter
— pepper to taste
— 1 cup dry white wine
— 1/2 cup vegetable stock
— 1/2 kg semi-hard goats’ cheese
— 6 spring onions, trimmed and chopped finely
— 16-20 slices country style bread
— olive oil (optional)
Roasted Garlic with Goats’ Cheese Recipe
Roasted Garlic Recipe Directions:
With the point of a knife make an incision in each garlic bulb about 4 cm. from the top. Remove the first layer of skin from the tops so that the points of the cloves are showing.
Grease a baking dish and arrange the bulbs in the dish. Dot the bulbs with the butter, using 1/2 Tbsp. of butter for each bulb. Sprinkle with pepper. Pour the wine and stock into the baking dish, cover with aluminum foil and bake in an oven that has been preheated to 180 degrees Celsius for 45 minutes.
Remove the foil and bake for 15 minutes longer. The cloves will be done when some of the garlic comes off on the tip of a sharp knife that is inserted into the cloves. Remove from the oven.
Place all but 3 Tbsp. of the creme fralche in a bowl and to this add the cheese, mashing together with a fork. Add the remaining creme fralche if necessary and continue beating with a fork until the mixture has the texture of a thick puree. Add the chopped spring onions and mix well.
To serve, place 1 slice of bread and 1 garlic bulb on each plate, and place the remaining garlic on a serving plate in the center of the table. Pass the cheese mixture separately. Guests should spread the cheese on the bread; then, using a fork, they should press the garlic flesh out of each clove and spread it on top. The garlic may then be sprinkled with olive oil if desired. Serve with dry red wine as an appetizer. (Serves 8 or more).
Note: Most dairies outside of France do not make creme fraiche, but it can be made easily at home. To make your own creme fraiche, simply mix 3/4 cup of sweet cream with 1 1/2 Tbsp. of buttermilk in a bowl, cover with plastic wrap and let stand at room temperature overnight. Cover tightly and refrigerate for at least 4 hours to thicken the cream even more. The cream may then be used immediately or stored for several days. In addition to using it in this recipe, creme fraiche may be served with fresh fruit and used in sauces and salad dressings that call for sour cream. SHARE With Your Friends: