Roasted Fist of Garlic

I’ll be forever grateful to my friend who ordered this at Checkers in Santa Rosa, CA, and thus introduced me to one of my favorite foods ever! (Checkers remains my favorite restaurant in the Napa Valley.) When I lived in Oklahoma I was known for this delicious appetizer, and it became a must at many Saturday night gatherings.

You can roast the garlic in tin foil, but it turns out much better when done in a terra cotta roaster, specially designed for this purpose.

• 1 bulb of garlic
• 1-2 tsp olive oil
• dashes of salt, fresh ground black pepper, rosemary, oregano, basil, curry powder and red pepper flakes (or whatever seasonings you have on hand!)
• 1 pkg goat cheese
• 1/8 or so each of  red and yellow bell peppers, finely diced
• crusty bread

Cut the top 1/2 to 1/4 inch off the top of the garlic bulb, exposing the individual clove tops. Remove the loose outer skin, but leave the bulb intact. Place garlic onto roasting plate or foil and drizzle with olive oil. Sprinkle seasonings on and around the garlic bulb. Cover and roast, starting in a cold oven, at 325 or 350 degrees for 50 to 60 minutes. You’ll know it’s done when you squeeze the sides of the bulb and it’s soft. Serve the bulb whole. Scoop or squeeze out a soft clove of garlic onto a slice of crusty bread. Spread goat cheese on top and add a bit of bell pepper.

Click here for my complete traditional vegetarian holiday dinner menu.

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