6 medium heads of garlic, 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 heads of garlic, 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 from each head of garlic, leaving only the cloves
Place the garlic in a medium-sized ceramic dish, with the peeled side facing up
Distribute 1/2 tablespoon of butter over each head of garlic
Drizzle with olive oil
Add 1 cup of chicken broth and white wine to the dish
Sprinkle with chopped thyme
Add 2 sprigs of fresh thyme to the dish and season with peppercorn
Cover with plastic wrap and refrigerate
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 amount of sauce
Roast until garlic is tender (about 1 hour)
Add cheese and continue roasting until it's almost melted (about 10 minutes)
Remove thyme sprigs
Garnish with remaining fresh thyme
Serve with toasted bread, dipping it in the sauce and spreading the roasted garlic and cheese over it
261 calories per serving
