Roasted Garlic Bread With Gorgonzola

[Guest guest]

Roasted Garlic Bread With

Gorgonzola

 

Garlic oil

1 large head garlic

1/2 cup

extra-virgin olive oil

1 cup heavy cream

1 cup crumbled Gorgonzola cheese

(about 4 1/2 ounces)

1 baguette

 

 

Make garlic oil:

 

Preheat oven to 450 degrees. Wrap garlic head in foil

and roast in middle of oven until tender, about 45 minutes. Carefully unwrap

garlic and cool. Horizontally halve garlic head and arrange, cut sides down, in

a small bowl with oil. Let mixture stand, covered and chilled, 2 to 3 days to

infuse oil with garlic flavor.

Preheat broiler.

In a saucepan boil cream,

stirring occasionally, until reduced to about 1/2 cup. Add Gorgonzola and cook

over low heat, stirring constantly, until cheese melts and sauce is smooth.

Remove pan from heat and keep sauce warm, covered.

Horizontally halve

baguette and arrange, cut sides up, on a baking sheet. Broil bread 2 to 3 inches

from heat until golden. (If crust is soft, you may broil crust side of baguette

as well.) Brush cut sides of baguette with garlic oil and season with salt. Cut

baguette crosswise into 1-inch-thick slices.

Pour warm Gorgonzola sauce onto

center of a large plate and arrange roasted garlic bread slices around sauce.

Serves 4.