Roasted Garlic with Roquefort – a delicious recipe with garlic, olive oil, butter, rosemary, fresh basil, cheese. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 375 degrees.
2
Cut 1/2 inch from the top end (opposite root end) of each garlic head, exposing cloves.
3
Remove any loose papery outer skin.
4
Place garlic, cut side up, in center of a 10-inch square cut from a double thickness of heavy aluminum foil.
5
Bring foil up around the garlic bulb to form a bowl.
6
Sprinkle garlic with rosemary and basil over bulb and add 1 teaspoon olive oil and 1/2 teaspoon butter on each bulb.
7
Close the foil completely by twisting the tops and place in oven under medium heat or on rack of uncovered grill for 30 minutes- this may all be prepared 8 hours in advance- cover and chill.
8
Melt Roquefort until creamy and serve by spreading cheese on the slices of bread and put garlic cloves on top with fork.
2113
kcal
Calories
29
g
Fat
397
g
Carbs
86
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 heads garlic, 6 teaspoons olive oil, 3 teaspoons butter, 2 teaspoons chopped fresh rosemary or 2 sprigs fresh rosemary, and more.
Yes, Roasted Garlic with Roquefort falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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