Recipe - Roasted Garlic Wfresh Thyme And Goat Chee

4 Plump heads of garlic
Three fourths cup Defatted reducedsodium
chicken stock
8 (up to)
10 Sprigs fresh thyme
Salt & freshly ground black
pepper to taste
4 ounce Log creamy goat cheese; cut
into 4 portions
4 sl Lightly toasted sourdough or
peasant bread

From: "Wendy Lockman" wlockman@ra1.randomc.com

Date: Fri, 10 May 1996 08:42:27 +0000

Preheat oven to 400 degrees. With a sharp knife, cut off and discard the
upper third of each garlic head, exposing the cloves. (Leave the skin
intact below the cut.) Set the garlic heads, cutside up, in a small baking
dish or grating dish just large enough to hold them. Pour chicken stock
over the garlic, add thyme sprigs and season lightly with salt and pepper.
Cover the dish tightly with heavyduty aluminum foil and bake for 1 hour,
or until each clove is soft to the touch and the skin resembles lightly
browned parchment. Serve the garlic with the cooking juices spooned over
and pass goat cheese and bread separately. To eat, break off a piece of
bread and spread with a small amount of cheese, then scoop out the garlic
puree from one of the cloves with the tip of a knife and spread on top.

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