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Ingredientes
- 4 x Heads garlic
- 6 Tbsp. Water
- 6 Tbsp. Extra virgin olive oil
- 2 sprg fresh thyme
- 2 sprg fresh rosemary
- Â Â Coarse salt
- Â Â Rye bread or possibly other good bread, lightly toasted
- Â Â A handful of fresh herbs, (eg basil, parsley, chives, chervil), finely minced (optional)
- Â Â Salt and freshly grnd black pepper
- 2 x 150 g young fresh goat's cheese
Direcciones
- Preheat the oven to 170C/325F/gas 3. Neaten up the heads of garlic by removing any loose pcs of papery skin. Trim the roots. With a sharp knife cut the papery skin off the top of the garlic, just exposing the very tips of the cloves.Arrange the garlic heads in a fairly close fitting ovenproof dish and pour the water around them. Drizzle extra virgin olive oil over garlic heads and tuck rosemary and thyme around them. Sprinkle with coarse salt. Cover with foil and bake for 30 min. Uncover and bake for a further 15-30 min, basting occasionally with their own juices, till the garlic is tender and gives when pressed. Add in a little extra water if it is drying out.
- Beat the goat's cheese with the herbs, salt and pepper to taste, and pile into a bowl. To serve, give everyone their head of garlic and some of the herby veg. oil, slices of toast, napkins and finger bowls. Using fingers, guests should squeeze the individual creamy cloves of garlic like tubes of toothpaste on to their toast, drizzle with the herby oil, and eat with a dab of soft cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 4 servings | |
| Calories 219 | |
| Calories from Fat 193 | 88% |
| Total Fat 21.81g | 27% |
| Saturated Fat 3.62g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 63mg | 3% |
| Potassium 45mg | 1% |
| Total Carbs 5.98g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.33g | 0% |
| Protein 0.98g | 2% |
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