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Rec: Roasted Garlic w/ Roquefort and Rosemary

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6260 posts
Joined: Dec 10, 2005


Posted to Thread #9243 at 2:08 pm on Jan 1, 2008

Made this for a party last night. Really good and easy. It makes the whole house smell wonderful! I do not know the source.

Roasted Garlic w/ Roquefort and Rosemary
6 Whole heads of Garlic...(Can be 7, if small)
3 TBSPN butter, cut into 6-7 slices
1/4 cup Olive Oil
1 - 14oz can of Chicken broth (or more)
1/4 cup white wine
2 tspn chopped fresh rosemary
Fresh Rosemary sprigs
8 oz crumbled roquefort or blue cheese

Preheat oven to 375'.
Cut 1/4-1/2 inch off of top of each garlic. exposing most of the garlic cloves. Remove any loose papery outer skin. Place garlic cut side up in a nonaluminum baking dish.

Top each garlic head with a slice of butter. Pour oil all over. Add 1 can of broth and wine to dish. Sprinkle chopped rosemary over garlic. Season with Pepper. (Can be made 8 hours ahead, cover and refridgerate.)

Bake uncovered until garlic is tender; basting every 15 minutes with pan juices. Add more broth if necessary; to maintain some sauce in dish. about 1 hour 15 minutes. Add cheese to dish and continue baking until cheese is almost melted, about 10 minutes.

Discard cooked rosemary sprigs, garnish with fresh sprigs, serve with bread

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