Recipe - Roasted Garlic With Montrachet And Croutons

8 Heads garlic
One half cup Olive
One fourth cup Butter, melted
One fourth cup Water
Fresh rosemary, basil,
oregano or thyme
Thinly cut or sliced up baguettes,
toasted til golden
One fourth pound Montrachet Chevre cheese
Tiny olives for garnish,
optional

1. Preheat oven to 275.

2. Peel loose paper off garlic heads, leaving the cloves intact in casing.
Cut 1/4" off the top of each head of garlic (not the root end).

3. Place in oven proof pan just large enough to hold garlic, with cut side
up.

4. Pour olive oil, butter and water over the garlic. Sprinkle with choice
of herbs, fresh or dried.

5. Cover pan tightly with foil.

6. Bake for two hours or until garlic is very soft and spreadable. Take
garlic heads and squeeze out butterylike spread and discard casings.

7. Serve warm, spread on baguettes and topped with thin slices of
Montrachet. Garnish with tiny olives if you wish.

NOTES : Rooby's note: Although recipe indicates that this is served
already on the baguettes, when we've eaten there the heads of garlic were
served intact and diners spread their own pieces of baguette. Absolutely
wonderful...but make sure your significant other eats it too, or you'll be
on the couch! Recipe from Adriatica Cucina Mediterranea, 1107 Dexter Avenue
North, Seattle, Washington. (206)2855000. "A La Seattle" Catherine Grady
Crabtree ISBN 0937070084 MC formatted 1/23/97 by MsRooby@msn.com
Recipe by: A La Seattle: House Specialties from Seattle's Top 40!

Posted to MCRecipe Digest V1 #386 by "Rooby " MsRooby@msn.com on Jan 24,
97.