Roasted Garlic and Gorgonzola Appetizer

(In this case I roasted 5 bulbs of garlic because I figured I would use the rest for something else, but you don’t have to!  Roast one or two)

You’ll need:

1-2 whole bulbs garlic

Olive oil

Salt

4 oz Gorgonzola

4 oz butter (I used salted here so I didn’t add salt later)

1 baguette

Roast your garlic

Preheat oven to 400 Fahrenheit

Lightly rub off the loosest papery bits from the bulbs of garlic, but don’t go crazy, you still need the bulbs to hold together.  Slice off the top 1/4 to 1/2 inch of the bulbs so that you expose the top bits of the cloves.

Line a baking dish with aluminum foil and place the garlic bulbs on the foil.  Drizzle olive oil over the garlic cloves, and sprinkle with salt.

Loosely crimp the foil together over the garlic bulbs and place in the oven for 40 minutes or so.

Check and let them roast longer if you need them to—insert a skewer or toothpick or simply press with a finger.  You want the cloves to be nicely browned and soft to the touch.

Gorgonzola Spread

Meanwhile, blend 4 oz each softened butter and Gorgonzola in a bowl.

You’ll never get it completely smooth, but try to have the butter blended in pretty well.

Serve It!

Serve it with the whole bulbs, the spread, and thick baguette slices.

Spread the roasted garlic cloves on the bread first.

Followed by the Gorgonzola spread.

And enjoy.