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4 heads of garlic
3/4 cup chicken stock
10 sprigs fresh organic thyme
Salt and freshly ground black pepper to taste
4 ounces creamy goat cheese, divided into 4 portions
4 slices lightly toasted sourdough bread
Preheat oven to 400º F. With sharp knife, cut off and discard the upper third of each garlic head, exposing the cloves. (Leave the skin intact below the cut.) Set the garlic heads cut-side up in a small baking dish just large enough to hold them. Pour chicken stock over the garlic, add thyme sprigs and seasoning lightly with salt and pepper. Cover the dish tightly with heavy duty aluminum foil and bake for one hour or until each clove is soft to the touch and the skin resembles lightly browned parchment. Serve the garlic with the cooking juices spooned over. Serve goat cheese and bread separately.
To eat, break off a piece of bread and spread with a small amount of cheese, then scoop out the garlic puree and spread on top of cheese.
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