Baked Garlic, Tomato and Zucchini Casserole
INGREDIENTS:
6 Whole heads of garlic; (or
-more)
1 tb Butter
1/4 c Olive oil; (up to 1/2 cup)
Salt and pepper; to taste
1 ts Dried dill
6 oz Chevre cheese; (up to 8)
1/4 c Yogurt
Crusty French bread
6 Whole heads of garlic; (or
-more)
1 tb Butter
1/4 c Olive oil; (up to 1/2 cup)
Salt and pepper; to taste
1 ts Dried dill
6 oz Chevre cheese; (up to 8)
1/4 c Yogurt
Crusty French bread
Preheat the oven to 275 F. Slice across the top of each garlic head to expose the buds. Pack the heads into a shallow baking dish, dot each one with butter and pour the olive oil over them. Season with salt, pepper and dill and bake for 1 1/2 to 2 hours, until tender (almost mushy), basting occasionally. Blend the Chevre with the yogurt, adding salt if desired. Put the Chevre sauce in a dish and serve with the garlic, one head or more per person. Squish the innards of the garlic all over the bread, smear it in the oil (from the baking dish) and the cheese sauce, and eat till you're messy.