Prep 15 mins
Cook 1 hr 15 mins
This recipe is so yummy. It will make your house smell amazing while it's cooking. It's one of those recipes where everyone asks you for the recipe when you bring it to a party.
- 6 heads garlic
- 3 tablespoons butter, cut into slices
- 1⁄4 cup olive oil
- 1 (14 1/2 ounce) can chicken broth (or more)
- 1⁄4 cup dry white wine
- 2 teaspoons chopped fresh rosemary
- fresh rosemary
- 8 ounces blue cheese or 8 ounces Roquefort cheese, crumbled
- crusty bread, sliced
- Preheat oven to 375 degrees.
- Cut 1/2 inch off top end (opposite root end) of each garlic head, exposing top garlic cloves.
- Remove any loose papery outer skin.
- Place garlic cut side up in nonaluminum baking dish.
- Top with butter.
- Pour oil over.
- Add 1 can broth and white wine to dish.
- Sprinkle chopped rosemary over garlic.
- Place 2 rosemary sprigs in dish.
- Season with pepper.
- (Can be made 8 hours ahead. Cover; chill).
- Bake uncovered until garlic is tender, basting every 15 minutes with pan juices and adding more broth if necessary to maintain some sauce in dish, about 1 hr 15 minutes.
- Add cheese to dish and continue baking until cheese is almost melted, about 10 minutes.
- Discard rosemary sprigs.
- Garnish with fresh rosemary sprigs.
- Serve with bread.
This is a great recipe! I cut this recipe down for 2 so I don't use the chicken broth...and only a splash of wine. I also warm up the bread til it is nice and crusty. And I always use Sour Dough French Bread. Thanks for posting, Colby's Mom.