Recipe - Baked Garlic With Chevre Sauce

6 Whole heads of garlic; (or
more)
1 tablespoon Butter
One fourth cup Olive oil; (up to One half cup)
Salt and pepper; to taste
1 teaspoon Dried dill
6 ounce Chevre cheese; (up to 8)
One fourth cup Yogurt
Crusty French bread

Preheat the oven to 275 F. 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 One half to 2 hours, until tender (almost mushy), basting
occasionally. Blend the Chevre with the yogurt, adding salt if desired. Put
the Chevre 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 (from the baking dish) and the cheese sauce, and eat till you're
messy.

Source: The Betty Jane Wylie Cheese Cookbook, 1984. p. 9

Recipe by: Betty Jane Wylie

Posted to MCRecipe Digest by Mardi Desjardins amdesjar@mb.sympatico.ca
on Feb 8, 1998