Laura Chenel Goat Cheese And Roasted Whole Garlic Recipe

Inspired by Nepenthe

Time1h 15m

Serves6

Olive oil and herb marinated goat cheese, slow roasted Gilroy garlic and and Rustic Bakery flatbread crisps (V)

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Ingredients

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1
Roast the garlic
Preheat the oven to 375°F (190°C). Trim the top off the garlic head to expose the cloves. Drizzle with a teaspoon of olive oil, wrap loosely in foil, and roast for 40–50 minutes until the cloves are soft and fragrant. Set aside to cool so you can squeeze out the cloves.
2
Prepare the herb oil
In a small bowl, whisk together 3 tablespoons olive oil with the chopped thyme, chopped rosemary, sea salt, and cracked black pepper until well combined.
3
Infuse the garlic into the oil
Squeeze out 2–3 roasted garlic cloves from the head and mash into the herb oil. Stir gently to create a garlic-herb infusion.
4
Marinate the goat cheese
Place the Laura Chenel Goat Cheese log in a small dish. Pour the garlic-herb infusion over the cheese, turning to coat all sides. Let marinate for 15–20 minutes to meld the flavors.
5
Finish and serve
Optional: lightly drizzle a bit more olive oil over the cheese. Slice the marinated cheese into rounds or wedges. Arrange on a platter with Rustic Bakery flatbread crisps. Scatter a few extra roasted garlic cloves around the platter for presentation.