Ingredients Jump to Instructions ↓

  1. 8 Garlic

  2. 1/2 cup 118ml Olive

  3. 1/4 cup 49g / 1.7oz Butter - melted

  4. 1/4 cup 59ml Water Fresh rosemary - basil, oregano or thyme Thinly sliced baguettes - toasted until golden

  5. 1/4 lb 113g / 4oz Montrachet chevre cheese Tiny olives for garnish - optional

Instructions Jump to Ingredients ↑

  1. Recipe 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.


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