We are happy to sell you our garlic as loose garlic or in braids, but we only sell the pretty garlic. The ugly garlic we keep for ourselves, and man, oh man do we have a lot of ugly garlic!
This recipe is great because even people, like my husband, who really don't like "garlicky food," like this recipe. Also, it uses four or five heads of garlic at once!
Roasted Garlic with Blue Cheese
What you need:
- small oven-safe pan that also looks good for serving
- 4 or 5 heads of garlic
- 2 Tbsp. butter
- 1 can of chicken broth
- 1-2 oz. blue cheese (does not have to be Roquefort)
How to prepare:
- Preheat oven to 375 degrees.
- Cut the roots and the top 1/2 inch or so off each head of garlic. Ideally, all the cloves will be partially cut open.
- Arrange garlic heads in an oven-safe pan that is also something you don't mind bringing to the table.
- Pour chicken broth into pan, up to the top of the garlic head. You might not need an entire can of broth.
- Dot top of head with 1 Tbsp. of butter, divided among the heads. Save remaining butter.
- Bake for 30 minutes, uncovered.
- If necessary, add additional chicken broth to bring level of broth up to top of garlic heads. Dot garlic heads with remaining butter.
- Bake for an additional 35 minutes uncovered.
- Sprinkle blue cheese on and around garlic. Bake an additional 10 minutes, uncovered. About the blue cheese ... I love Roquefort, but it is wasted on this recipe. The garlic is the star of this recipe, so just get whatever blue cheese or crumbled blue you can find at your grocery store and save the good stuff for a recipe where it really matters.
- Each clove has to be squeezed or pressed out of its wrapper. Spread contents of each clove on crusty bread. Dunk break into liquid or use a spoon to pour chicken broth mixture over bread. This dish is actually easiest to eat if each person gets half a head, then uses their fingers to squirt the contents of each clove onto the bread, but if you are at a no-fingers-in-the-food event, you can press the roasted garlic out of the skin using a knife to hold the clove in place and a fork to push the roasted garlic out of the clove.