Roasted Garlic with Fresh Thyme & Goat Cheese

Directions

1. 1

   4 Plump heads of garlic 3/4 c Defatted reduced-sodium Chicken stock 8 Sprigs, up to .

2. 2

   10 Sprigs fresh thyme Salt & freshly ground black Pepper to taste 4 oz Log creamy goat cheese, Cut into 4 portions 4 sl Lightly toasted sour

3. 3

   With a sharp knife, cut off and discard the upper third of each garlic head, exposing the cloves

4. 4

   Leave the skin intact below the cut.) Set the garlic heads, cut-side up, in a small baking dish or grating dish just large enough to hold th

5. 5

   Pour chicken stock over the garlic, add thyme sprigs and season lightly with salt and pepper

6. 6

   Cover the dish tightly with heavy-duty aluminum foil and bake for 1 hour, or until each clove is soft to the touch and the skin resembles li

7. 7

   Serve the garlic with the cooking juices spooned over and pass goat cheese and bread separately

8. 8

   To eat, break off a piece of bread and spread with a small amount of cheese, then scoop out the garlic puree from one of the cloves with the