You may also like
Categories:
garlic olive oil chicken broth butter olive oil chicken broth tomatoes herbs pepper goat cheese fresh basil Italian bread
Viewed: 30 - Published at: 7 years agoIngredients
- 4 large garlic heads, not peeled
- 2-1/4 c. olive oil
- 2 to 2-1/2 c. canned chicken broth
- 1/2 Tbsp. butter, thinly sliced
- 1/4 c. olive oil
- 2 to 2-1/2 c. canned chicken broth
- 2 to 2-1/2 c. sun-dried tomatoes
- 3/4 Tbsp. dried fines herbs
- Pepper to taste
- 6 oz. goat cheese, sliced
- Fresh basil leaves
- Large loaf Italian bread, sliced
Method
- Preheat oven to 350 degrees.
- Slice 1/4 inch off tops of garlic heads opposite root end.
- Remove any loose outer papery skin. Place garlic cut side up in medium sized baking dish.
- Arrange butter slices evenly over garlic.
- Pour olive oil over evenly.
- Add 2 cups broth to dish.
- Arrange sun-dried tomatoes around garlic. Sprinkle fines herbs over the top.
- Season with pepper.
- Bake approximately 1 hour and 15 minutes - until garlic and sun-dried tomatoes are tender, basting with broth every 15 minutes, adding more broth if necessary to maintain some sauce in pan.
- Arrange goat cheese around garlic and continue to bake approximately 10 minutes - until cheese is almost melted.
- Garnish with fresh basil. Serve with Italian bread.
