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- Serves 8 or more
- ¾ cup crème fraîche
- 16 – 20 whole heads of garlic
- ½ cup butter
- pepper to taste
- 1 cup dry white wine
- ½ cup vegetable stock
- ½ kilo semi-hard goat cheese
- 6 spring onions, trimmed and chopped finely
- 16 – 20 slices country-style bread
- olive oil (optional)
- With the point of a knife make an incision in each garlic bulb about 4 cm from the top.
- Remove the first layer of skin from the tops so that the points of the cloves are showing.
- Grease a baking dish and arrange the bulbs in the dish.
- Dot the bulbs with the butter, using ½ tbsp of butter for each bulb.
- Sprinkle with pepper.
- Pour the wine and stock into the baking dish, cover with aluminum foil and bake in an oven that has been preheated to 180°C for 45 minutes.
- Remove the foil and bake for 15 minutes longer.
- The cloves will be done when some of the garlic comes off on the tip of a sharp knife that is inserted into the cloves.
- Remove from the oven.
- Place all but 3 tbsp of the crème fraîche in a bowl and to this add the cheese, mashing together with a fork.
- Add the remaining crème fraîche if necessary and continue beating with a fork until the mixture has the texture of a thick puree.
- Add the chopped spring onions and mix well.
- To serve, place 1 slice of bread and 1 garlic bulb on each plate, and place the remaining garlic on a serving plate in the center of the table.
- Pass the cheese mixture separately.
- Guests should spread the cheese on the bread; then, using a fork, they should press the garlic flesh out of each clove and spread it on top.
- The garlic may then be sprinkled with olive oil if desired.
- Serve with dry red wine as an appetizer.