Ingredients
Scale
- 4 oz a basic plain goat cheese (chèvre). But if you are having a large gathering, use an 8oz portion.
- 1 Tablespoon of drained nonpareil capers.
- ¼ cup of pitted Kalamata olives, sliced or chopped.
- 1 Tablespoon Sun-Dried Tomatoes, drained and roughly chopped.
- ¼ cup Extra Virgin Olive Oil
- 2 Heads Fresh Garlic, cloves peeled
- 6 Fresh basil leaves
Instructions
- Preheat oven to 300°F.
- Peel the garlic by pressing on the clove with the flat side of a knife until the skin splits. The clove should slip easily from the skin. If you like, you can leave one of the heads of garlic whole and simply slice ½ inch off the top and bottom of the head. It makes a pretty presentation.
- Place the garlic cloves and head in a small baking dish and pour the ¼ cup olive oil on top.
- Cover the dish with aluminum foil and bake in the oven for 40-50 minutes or until golden. The sugars in the garlic will caramelize and become sweet and jammy.
- Meanwhile, chop the Kalamata olives, sun dried tomatoes, and basil.
- Remove the garlic baking dish from the oven and nestle the goat cheese into the oil. Leave the roasted garlic in the dish.
- Next, sprinkle all the toppings on and around the cheese, except for the basil. Place the dish in the oven for about 5 minutes to warm.
- Remove from the oven, top with the basil, and serve.
Notes
- Prep Time: 10 minutes
- Cook Time: 50 minutes