Weekday Vegetarian: Roasted Garlic with Goat Cheese and Herbs
Photo Credit: Kelly Rossiter
I'm travelling in the French alps and we were in the farmers' market the other day and came across a table covered entirely with garlic. In fact, I've never seen so much garlic in one place before. One of the members of our group thought roasted garlic should become a menu item for us, so we bought garlic. A lot of garlic. In fact, we bought so much garlic, that the lady tending the booth threw some more in for us. While the friend who wanted the roasted garlic was happy just to eat the cloves straight out of the head once it was finished roasting, I managed to scrape a few in a bowl and makes something with it before it all disappeared. Just like our French neighbours here, we make our daily trip down the hill to the patisserie to buy a baguette or two for breakfast, so it was only natural that fresh baguette form the base for this little snack. You can always toast your bread if you like. The extremely tangy goat cheese was also from the farmers market, as were the herbs (I used parsley, basil and chives) , making this a completely French mid-day snack.
Roasted Garlic and Goat Cheese on Baguette
1 head garlic
Olive oil for drizzling
1 baguette, sliced
1 oz goat cheese
1. Preheat oven to 375F. Slice the top of the head of garlic off, so that the cloves are exposed. Remove any of the outside skin that is dirty. Place garlic in a pan and drizzle the garlic with a bit of olive oil and let it seep down between the cloves. Place pan with garlic into the oven and bake until garlic is tender and golden, about 20-25 minutes. Remove from oven and allow garlic to cool.
2. Once garlic has cooled spoon the garlic out of the individual cloves. Often they will just pop out, but you sometimes have to scrape it out a bit. This is sticky work. Place garlic in a bowl and mash with a fork.
3. Spread garlic over the baguette slices and top with a small spoonful of goat cheese. Top with chopped herbs and drizzle a bit of olive oil over top.