Garlic...

I love cooking with garlic! I could make a meal out of roasted garlic served with baked goat cheese on toasted rustic bread! I wish I could tempt you all with a shot of the real thing - but Im still on my detox...day 4...6 more to go...

Roasted Garlic:

Preheat oven to 400. Peel away the outer layers of the garlic bulb - but leave the skin to the cloves on. Cut about 1/4 inch off the top of the cloves - exposing the cloves. Place in a baking pan - drizzle with olive oil - make sure its well coated. Cover with aluminum foil and bake for 30 to 35 mins.

Herbed Goat Cheese:

3 ounces Melba toasts , white (about 2 cups)
1 teaspoon ground black pepper
3 large eggs
2 tablespoons Dijon mustard
1 tablespoon minced fresh thyme leaves
1 tablespoon chopped fresh chives
12 ounces goat cheese , firm
extra-virgin olive oil

In food processor, process Melba toasts to fine even crumbs, about 1 1/2 minutes; transfer crumbs to medium bowl and stir in pepper. Whisk eggs and mustard in medium bowl until combined. Combine thyme and chives in small bowl.

Using kitchen twine or dental floss, divide cheese into 12 evenly sized pieces. Roll each piece into a ball; roll each ball in herbs to coat lightly. Transfer 6 pieces to egg mixture, turn each piece to coat; transfer to Melba crumbs and turn each piece to coat, pressing crumbs into cheese. Flatten each ball into disk about 1 1/2 inches wide and 1 inch thick and set on baking sheet. Repeat process with remaining 6 pieces cheese.

Freeze cheese until firm, about 30 minutes. (Cheese may be wrapped tightly in plastic wrap and frozen up to 1 week.) Adjust oven rack to uppermost position; heat to 475 degrees. Remove cheese from freezer and brush tops and sides evenly with olive oil.

Bake until crumbs are golden brown and cheese is slightly soft, 7 to 9 minutes (or 9 to 12 minutes if cheese is completely frozen). Using thin metal spatula, transfer cheese to paper towel-lined plate and cool 3 minutes.