Recipe for Fireside Garlic With Rosemary

Delicious!
10-12 Servings.

6 large whole heads garlic
3 T butter, cut into 6 slices
1/4 C olive oil
1 1/2 cups chicken broth, divided
1/2 C dry white wine
2 t chopped fresh rosemary
2 fresh rosemary sprigs
8 oz. Roquefort cheese, crumbled or Blue Cheese, crumbled
French baguette slices
Garnish with 2 fresh rosemary sprigs

Prerheat oven to 375F. Cut 1/2-inch off top end of each garlic head, exposing cloves. Remove any loose papery outer skin. Place garlic, cut side up, in non-metal baking pan. Trop with butter and olive oil. Add 1 cup of the chicken broth and wine to pan. Sprinkle chopped rosemary over garlic and place rosemary sprigs in broth mixture. (May be prepared 8 hours in advance, cover and chill).

Bake uncovered, about 1 hour, basting every 15 minutes with pan juices. Add remaining chicken broth, if necessary. Garlic cloves should be very tender when pierced with fork. Sprinkle with Roquefort, if desired, and continue baking until cheese is almost melted, about 10 minutes. Discard cooked rosemary sprigs and garnish with fresh rosemary sprigs. Serve by dipping bread into cooking juices, spreading with garlic and melted cheese.