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Roasted Garlic with Goat Cheese
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Wonderful appetizer goes great served with dry red wine. You may be able to buy crème fraiche, but if not make as described below. Preparation time does not include crème fraiche.

Serves: 8

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3/4 cup crème fraiche
16-20 whole heads of garlic
1/2 cup butter
Pepper to taste
1 cup dry white wine
1/2 cup vegetable stock
18 oz. semi-hard goat cheese
6 spring onions, trimmed and chopped finely
16-20 slices thick bread
Olive oil (optional)
For the crème fraiche
3/4 cup of sweet cream
1.5 tbs. buttermilk


  1. With the point of a knife make an incision in each garlic bulb about 4 cm. from the top.
  2. Remove the first layer of skin from the tops so that the points of the cloves are showing.
  3. Arrange the bulbs in a greased baking dish and dot with butter, using 1/2 tablespoons of butter for each bulb.
  4. Sprinkle with pepper and pour the wine and stock into the baking dish
  5. Cover with aluminum foil and bake in preheated oven at 350 degrees (F) for 45 minutes.
  6. Remove the foil and bake for 15 minutes longer. The cloves will be done when some of the garlic comes off on the tip of a sharp knife that is inserted into the cloves. Remove from the oven.
  7. To make the crème fraiche: Mix sweet cream with buttermilk in a bowl, cover with plastic wrap and let stand at room temperature overnight. Cover tightly and refrigerate for at least 4 hours to thicken the cream even more. The cream may then be used immediately or stored for several days.
  8. Place all but 3 tablespoons of the crème fraiche in a bowl with the cheese and mash together with a fork.
  9. Add the remaining crème fraiche if necessary and continue beating with a fork until the mixture has the texture of a thick puree. Add the chopped spring onions and mix well.
  10. To serve, place 1 slice of bread and 1 garlic bulb on each plate, and place the remaining garlic on a serving plate in the center of the table. Pass the cheese mixture separately. Guests should spread the cheese on the bread; then, using a fork, they should press the garlic flesh out of each clove and spread it on top. The garlic may then be sprinkled with olive oil if desired.

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