2 Whole heads of garlic; (1-2
-per person) (2
To 4)
Olive oil
1 Pinches mixed herbs
Salt and freshly ground
-black pepper
1 Ciabatta loaf
100 g Cream cheese; (flavoured
-with
; herbs if liked)
A few sprigs of parsley; to
-garnish
Preheat the oven to 180?C/350? F/Gas Mark 4.
Trim the roots and the very tips of the garlic heads (leave the heads
intact) and remove any loose skin.
Place the heads of garlic into a small oven proof dish, drizzle olive oil
over them to about 1/4 inch depth and sprinkle with the mixed herbs and
salt and pepper.
Cover with greased foil and bake in the preheated oven for about 30 minutes
basting in the oil occasionally. Check whether they are ready by piercing
with the tip of a sharp knife. If they are cooked they should be very soft
and tender.
Divide the cream cheese (if using) between two small ramekins and decorate
with the parsley sprigs. Place on individual serving plates with 1-2 heads
of garlic each, some of the oil in which it cooked and sliced ciabatta.
Eat by squeezing out the sweet, soft pulp of each clove of garlic from its
papery skin onto the bread which you have spread with cream cheese (if
using). You may want to provide a finger bowl and napkin each!
Yields
2 servings