Baked Garlic With Roquefort And Rosemary Recipes

BAKED GARLIC

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut aluminum foil into 3 6-inch squares (large enough to wrap each garlic head). Place 2 teaspoons of butter in each square of foil and place one garlic head into each square of foil. Fold the packets up, and arrange them in a 9 inch pie pan.
• Bake for 30 minutes, or until the garlic is soft.

BAKED GARLIC WITH BLUE CHEESE AND ROSEMARY

Steps:

• Preheat oven to 375 degrees.
• Cut 1/2 inch off top end (opposite root end) of each garlic head, exposing top garlic cloves.
• Remove any loose papery outer skin.
• Place garlic cut side up in nonaluminum baking dish.
• Top with butter.
• Pour oil over.
• Add 1 can broth and white wine to dish.
• Sprinkle chopped rosemary over garlic.
• Place 2 rosemary sprigs in dish.
• Season with pepper.
• (Can be made 8 hours ahead. Cover; chill).
• Bake uncovered until garlic is tender, basting every 15 minutes with pan juices and adding more broth if necessary to maintain some sauce in dish, about 1 hr 15 minutes.
• Add cheese to dish and continue baking until cheese is almost melted, about 10 minutes.
• Discard rosemary sprigs.
• Garnish with fresh rosemary sprigs.
• Serve with bread.

GRILLED ROASTED GARLIC-ROSEMARY BREAD

Steps:

• Put the garlic, rosemary, and olive oil in a small skillet and heat slowly until the oil just begins to simmer. Turn the cloves over in the oil and saute for 10 minutes longer. Remove from the flame and let cool for 15 minutes.
• Remove the garlic cloves from the oil (reserve the oil) and mash them to a paste with a knife or mortar and pestle. Take the leaves off the rosemary sprig and finely mince them. In a bowl, combine the garlic paste, minced rosemary, and butter and stir until smooth. Season with salt and pepper.
• Cut the baguettes in half lengthwise. Spread the cut sides with the seasoned butter and drizzle with a little of the oil used to bake the garlic. Sprinkle with the Parmesan, close the baguettes back up and wrap each in aluminum foil. Cook over medium heat on the grill or in a bed of slow coals for 10 to 15 minutes. Cut into 2-inch-wide slices and serve immediately.

BAKED GARLIC WITH ROQUEFORT AND ROSEMARY

Steps:

• Preheat oven to 375. Cut 1/2 inch off top end of garlic heads, exposing top of garlic cloves. Remove any papery skin. Place garlic cut side up in nonaluminum baking dish. Top with butter. Pour oil over. Add 1 can of broth and wine to dish. Sprinkle chopped rosemary over garlic. Place 2 sprigs of rosemary in dish. Season with pepper. (Can be made 8 hours ahead). cover and chill. Bake uncovered until garlic is tender, basting every 15 mins with pan juices adding more broth if necessary to maintain some sauce in dish, about 1 hour 15 mins. Add cheese to dish and continue baking until cheese is almost melted, about 10 mins. Discard cooked rosemary and garnish with fresh ones. Serve with bread.

ROASTED GARLIC WITH ROQUEFORT

Steps:

• Preheat oven to 375 degrees.
• Cut ½ inch from the top end (opposite root end) of each garlic head, exposing cloves.
• Remove any loose papery outer skin.
• Place garlic, cut side up, in center of a 10-inch square cut from a double thickness of heavy aluminum foil.
• Bring foil up around the garlic bulb to form a bowl.
• Sprinkle garlic with rosemary and basil over bulb and add 1 teaspoon olive oil and ½ teaspoon butter on each bulb.
• Close the foil completely by twisting the tops and place in oven under medium heat or on rack of uncovered grill for 30 minutes- this may all be prepared 8 hours in advance- cover and chill.
• Melt Roquefort until creamy and serve by spreading cheese on the slices of bread and put garlic cloves on top with fork.

ROSEMARY ROASTED GARLIC

Steps:

• Preheat your oven to 200c.
• Cut about 1cm from the top of each garlic bulb and discard the tops.
• Place the bulbs in a small oven-proof dish and drizzle with the oil and juice and sprinkle the rosemary leaves over.
• Season with salt and pepper.
• Cover the dish with aluminum foil and bake in the oven for 55 minutes or until the garlic is very soft.
• Remove the garlic from the oven and stand covered for 10 minutes.
• Squeeze the garlic from the cloves and use as desired.