6 (or more) whole heads of fresh garlic 6 (or more)
1 tbsp butter 15 mL
1/4-1/2 cup olive oil 60-125 mL
salt and pepper to taste
1 tsp crumbled dried dill 5 mL
6-8 oz Chèvre 200-250 g
1/4 cup yogurt 50 mL
crusty French bread
Preheat the oven to 275°F/140°C.
Slice across the top of each garlic head to expose the buds. Pack the heads into a shallow baking dish, dot each one with butter, and pour the olive oil over them. Season with salt, pepper, and dill, and bake for 1-1/2 to 2 hours, until very tender, basting occasionally.
Blend the Chèvre with the yogurt, adding salt if desired. Put this sauce in a dish and serve with the garlic, one head, or more, per person.
Squish the innards of the garlic all over the bread, smear it in the oil and cheese sauce, and enjoy.
Chef's Note
A yummy appetizer. Serve baked garlic with a good crusty bread.
1 tbsp butter 15 mL
1/4-1/2 cup olive oil 60-125 mL
salt and pepper to taste
1 tsp crumbled dried dill 5 mL
6-8 oz Chèvre 200-250 g
1/4 cup yogurt 50 mL
crusty French bread
Preheat the oven to 275°F/140°C.
Slice across the top of each garlic head to expose the buds. Pack the heads into a shallow baking dish, dot each one with butter, and pour the olive oil over them. Season with salt, pepper, and dill, and bake for 1-1/2 to 2 hours, until very tender, basting occasionally.
Blend the Chèvre with the yogurt, adding salt if desired. Put this sauce in a dish and serve with the garlic, one head, or more, per person.
Squish the innards of the garlic all over the bread, smear it in the oil and cheese sauce, and enjoy.
Chef's Note
A yummy appetizer. Serve baked garlic with a good crusty bread.
