Bon Appetit, February 1994, page 50

 

 

6 heads garlic, separated and peeled

3 T butter, cut into 6 slices

¼ c olive oil

14-16 ounces or more chicken broth

¼ c dry white wine or vermouth

2 T or more chopped fresh rosemary

 

8 ounces Roquefort cheese, crumbled

Crusty bread, sliced

 

Place garlic in non aluminum baking dish.  Top with butter.  Pour olive oil over.  Add broth and wine.  Sprinkle chopped rosemary over garlic.  Season with pepper.  (Can be made 8 hours ahead.  Cover; chill.)  Bake uncovered at 375*F until garlic is tender, basting every 15 minutes with pan juices and adding more broth if necessary to maintain some sauce in dish, about 1 hour 15 minutes.

 

Add cheese to dish and continue baking until cheese is almost melted, about 15 minutes.  Stir.  Garnish with fresh rosemary sprigs if desired.  Serve with bread.