6 medium-sized garlic heads, intact (320 g)
3 tablespoons of chilled butter
1/4 cup of olive oil (60 ml)
1/2 liter of chicken broth (120 ml)
1/4 cup of white wine (60 ml)
2 tablespoons of fresh thyme, chopped
4 sprigs of fresh thyme
1 peppercorn
1 1/2 cups of crumbled gorgonzola cheese (225 g)
10 slices of toasted bread (to serve with)
6 medium-sized garlic heads, intact (320 g)
3 tablespoons of chilled butter
1/4 cup of olive oil (60 ml)
1/2 liter of chicken broth (120 ml)
1/4 cup of white wine (60 ml)
2 tablespoons of fresh thyme, chopped
4 sprigs of fresh thyme
1 peppercorn
1 1/2 cups of crumbled gorgonzola cheese (225 g)
10 slices of toasted bread (to serve with)
Peel the skin off each garlic head and discard it
Place the garlic in a medium-sized refractory dish, cut side up
Spread 1/2 tablespoon of butter over each garlic head
Drizzle with olive oil
Add 1 cup of chicken broth and white wine to the dish
Sprinkle chopped thyme over the garlic heads
Add 2 sprigs of thyme to the dish and season with pepper
Cover with plastic wrap and refrigerate overnight
Preheat oven to 180°C (medium)
Remove from refrigerator, uncover, and place in preheated oven
Gradually add remaining chicken broth to the dish, maintaining a consistent sauce level
Bake until garlic is tender (approximately 1 hour)
Add cheese and continue baking until almost melted (approximately 10 minutes)
Remove sprigs of thyme from the dish
Garnish with fresh thyme sprigs
Serve with toasted bread, dipping it in the sauce and spreading the roasted garlic and melted cheese over it
261 calories per serving
