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Name: Roasted Garlic with Goats Cheese
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 Plump red chilli pepper; 2 Bay leaves, snapped in half; salt and pepper to taste; 1/8 pt Double cream (2 fl oz); 4 Sprigs rosemary; 2 tb Fresh coriander, chopped; Hot crusty toast; 4 tb olive oil; 1 Lemon quartered lengthways; Juice 1/2 lemon; 4 oz Soft goats cheese; 4 Bulbs garlic

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INGREDIENTS

1 Plump red chilli pepper
2 Bay leaves, snapped in half
salt and pepper ; to taste
1/8 pt Double cream (2 fl oz)
4 Sprigs rosemary
2 tb Fresh coriander, chopped
Hot crusty toast
4 tb olive oil
1 Lemon quartered lengthways
Juice 1/2 lemon
4 oz Soft goats cheese
4 Bulbs garlic

INSTRUCTIONS

Preheat the oven to gas Mark 6, 400F, 200?C Use scissors to cur away the thick central stem from the garlic bulbs and slice about 1/4in off the top of each bulb. Pack the bulbs into a small ovenproof dish, tuck half a bayleaf into each bulb, season generously with the salt and pepper, and cover with the sprig of rosemary. Squeeze over the lemon juice and anoint with olive oil. Cover loosely with baking pachment. Cook, basting a couple of times, for 35 minutes or until the garlic is soft and squashy to the touch. Meanwhile, mash the goats cheese and stir in the cream to make a smooth, thick paste. Mix in the coriander and chilli. Allow the garlic to cool slightly and serve it in its dish. The thing to do is to let everyone help themselves to a bulb of garlic and some of the cooking juices. Serve the goats cheese separately, with plenty of hot crusty toast and lemon wedges to squeeze over the top.

NOTES

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Roasted Garlic with Goats Cheese

1 Plump red chilli pepper
2 Bay leaves, snapped in half
 salt and pepper to taste
1/8 pt Double cream (2 fl oz)
4 Sprigs rosemary
2 tb Fresh coriander, chopped
 Hot crusty toast
4 tb olive oil
1 Lemon quartered lengthways
 Juice 1/2 lemon
4 oz Soft goats cheese
4 Bulbs garlic

Preheat the oven to gas Mark 6, 400F, 200?C    Use scissors to cur away the thick central stem from the garlic bulbs and  slice about 1/4in off the top of each bulb. Pack the bulbs into a small  ovenproof dish, tuck half a bayleaf into each bulb, season generously with  the salt and pepper, and cover with the sprig of rosemary. Squeeze over the  lemon juice and anoint with olive oil. Cover loosely with baking pachment.  Cook, basting a couple of times, for 35 minutes or until the garlic is soft  and squashy to the touch.    Meanwhile, mash the goats cheese and stir in the cream to make a smooth,  thick paste.  Mix in the coriander and chilli.    Allow the garlic to cool slightly and serve it in its dish. The thing to do  is to let everyone help themselves to a bulb of garlic and some of the  cooking juices. Serve the goats cheese separately, with plenty of hot  crusty toast and lemon wedges to squeeze over the top.

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Nutrition

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Serving Size: 1 Serving (33g)
Recipe Makes: 4 Servings

Calories: 34
Calories from Fat: 32 (94%)

Amt Per Serving		% DV

	Total Fat 3.6g	5 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 39.4mg		1 %
Potassium 11.5mg		0 %
Total Carbohydrate 0.8g		0 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 0.3g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 34

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