From, "California Sizzles: Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily InBox Newsletter.
INGREDIENTS:
TO PREPARE:
1. Carefully separate garlic into cloves. Peel, leaving cloves whole. Place peeled garlic in a small saucepan and add just enough olive oil to cover well. Cook very slowly over low heat until garlic cloves soften. (If garlic cooks too quickly or browns, it will be bitter.) Remove from heat and cool.
2. Meanwhile, slice goat cheese in 1-inch rounds and place in a crock or jar with a tight-filling lid. Add remaining olive oil, herbs, pepper and cooled garlic with its cooking oil.
3. Cover and leave at room temperature for 24 hours. Store in refrigerator for up to 2 weeks. Serve at room temperature with lightly toasted French bread.
SERVES: 8
- 2 large heads garlic
- 16 ounces olive oil
- 11-ounce log Montrachet goat cheese
- 1-1/2 Tablespoons dried rosemary
- 2 bay leaves
- 1 Tablespoon black peppercorns
- French bread
TO PREPARE:
1. Carefully separate garlic into cloves. Peel, leaving cloves whole. Place peeled garlic in a small saucepan and add just enough olive oil to cover well. Cook very slowly over low heat until garlic cloves soften. (If garlic cooks too quickly or browns, it will be bitter.) Remove from heat and cool.
2. Meanwhile, slice goat cheese in 1-inch rounds and place in a crock or jar with a tight-filling lid. Add remaining olive oil, herbs, pepper and cooled garlic with its cooking oil.
3. Cover and leave at room temperature for 24 hours. Store in refrigerator for up to 2 weeks. Serve at room temperature with lightly toasted French bread.
SERVES: 8
