Prep 30 mins
Cook 0 mins
Beware: Addicting and very, very rich!!! This makes alot of sauce....definately serves more than 4 people. You may want to cut the recipe down in half or into fourths. This recipe needs to be prepared a day ahead of time for the garlic to infuse into the oil
- Make garlic oil: Preheat oven to 450°F Wrap garlic head in foil and roast in middle of oven until tender, about 45 minutes.
- Carefully unwrap garlic and cool. Horizontally halve garlic head and arrange, cut sides down, in a small bowl with oil. Let mixture stand, covered and chilled, 2 to 3 days to infuse oil with garlic flavor.
- Preheat broiler.
- In a saucepan boil cream, stirring occasionally, until reduced to about 1/2 cup. Add Gorgonzola and cook over low heat, stirring constantly, until cheese melts and sauce is smooth. Remove pan from heat and keep sauce warm, covered.
- Horizontally halve baguette and arrange, cut sides up, on a baking sheet. Broil bread 2 to 3 inches from heat until golden. (If crust is soft, you may broil crust side of baguette as well.) Brush cut sides of baguette with garlic oil and season with salt. Cut baguette crosswise into 1-inch-thick slices.
- Pour warm Gorgonzola sauce onto center of a large plate and arrange roasted garlic bread slices around sauce.
Hey Abby Girl, This is such a yummy recipe! I have been making it for a long time and, of course, I've simplified the recipe a little bit because that's just what I do. I don't roast the garlic and infuse the oil way ahead of time as I don't usually plan that far in advance. I roast the garlic. Then I make the gorgonzola sauce as directed and pour it into a chafing-type dish to keep it warm. I brush baguette slices with plain olive oil and broil, then when they come out of the oven, I smear the toasted slices with the roasted garlic. I toss them into a basket and stand back. Guests dip the garlicky slices into the warm gorgonzola cream and inhale this stuff. It is usually a once a year thing as people would kill you if you served anything this tempting and fattening any more often. Thanks for posting this wonderful recipe.
This recipe blew us away the first time we tried it. Unbelievably rich and decadent. If you love gorgonzola you will think you died and went to heaven. Use good EV olive oil and ENJOY!!!!