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Ingredients
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Roasted Garlic Bulbs
Cambozola Cheese Spread
Warm Focaccia
Garnish & Serving
Method
Roasted Garlic Bulbs
Preheat and prepare garlic
Preheat oven to 400°F (205°C). Remove excess papery outer layers from each garlic bulb so the individual cloves remain covered but the top of the bulb is exposed. Using a sharp knife, slice about 1/4 to 1/2 inch off the top of each bulb to expose the clove tops.
Season and wrap
Place each prepared bulb on a sheet of aluminum foil. Drizzle 1 teaspoon olive oil over each exposed head (about 4 tbs total across 4 bulbs), sprinkle with coarse sea salt and freshly ground black pepper. Rub the oil over the exposed cloves so it seeps between them. Wrap each bulb tightly in its foil sheet, sealing to keep steam in.
Roast
Place wrapped garlic bulbs on a baking sheet and roast in the preheated oven 35–45 minutes, until cloves are deep golden, soft and easily squeezed out. Exact time depends on bulb size; test one after 35 minutes. Remove from oven and let cool slightly while still wrapped, 10 minutes, to retain heat and make handling easier.
Cambozola Cheese Spread
Soften and combine
About 10 minutes before the garlic is ready, place Cambozola and softened butter in a medium bowl. Using a fork or small spatula, mash and fold together until smooth and spreadable. If you prefer a looser, silkier spread, add heavy cream 1 tablespoon at a time until you reach desired consistency.
Incorporate roasted garlic
Once garlic bulbs are roasted and slightly cooled, unwrap one bulb at a time. Squeeze or scoop the softened roasted cloves out of the papery skins into the bowl with Cambozola. Mash the roasted garlic into the cheese, combining until evenly distributed. Use 1 to 2 bulbs initially and taste — add additional roasted cloves from other bulbs to increase roasted garlic intensity, up to all 4 bulbs as desired.
Season
Stir in 1/2 tsp freshly ground black pepper and fresh thyme leaves if using. Taste and adjust: add a pinch of sea salt only if needed (Cambozola can be salty). Transfer the spread to a small warmed serving bowl to keep it soft.
Warm Focaccia
Warm and finish focaccia
If using store-bought focaccia, slice or tear into serving pieces. Preheat oven to 375°F (190°C). Place focaccia on a baking sheet, brush the cut sides or top lightly with 2 tbs olive oil, sprinkle with sea salt flakes and chopped rosemary if using. Warm in the oven 6–8 minutes until heated through and edges are slightly crisped. If using a whole loaf, warm 8–10 minutes. Remove and keep warm.
Optional toasting
For a more toasty presentation, after warming you can place focaccia under a broiler 30–60 seconds to encourage extra browning—watch closely to avoid burning.
Assembly & Garnish
Place the warm Cambozola and roasted garlic spread bowl on a serving platter alongside the warm focaccia pieces. Sprinkle chopped parsley and a dash of cracked black pepper over the spread. Serve immediately so guests can scoop the warm, garlicky Cambozola onto focaccia.
Leftovers: store any remaining spread refrigerated in an airtight container for up to 3–4 days. Rewarm gently in a low oven (250°F / 120°C) or microwave in short bursts, stirring to restore creaminess.