Cornish Food Market

Roast Garlic and Goat's Cheese Bruschetta

Method

A heavenly starter for 4.

1. Preheat the oven to 190?C / gas mark 5.
2. Place the garlic bulbs in a small baking dish and pour over the oil and water. Add the rosemary, thyme and bay leaf and sprinkle with sea salt and pepper. Cover with foil and bake in the oven for 30 minutes.
3. Remove the foil, baste the garlic head with the juices from the dish and bake for a further 15-20 minutes until they feel soft when pressed.
4. Heat a little olive oil in a frying pan and fry the ciabatta on each
side until golden.
5. Blend the cheese with the mixed fresh herbs and place in a serving dish. 6. Cut each garlic bulb in half and open out slightly. Serve the garlic on small plates with the bruschetta and cheese.
7. Each garlic clove should be squeezed out of its papery shell, spread
onto the bruschetta and eaten with the cheese.

Ingredients

2 whole garlic bulbs
45ml / 3 tablespoons olive oil
45ml / 3 tablespoons water
Sprig of fresh rosemary
Sprig of fresh thyme
1 bay leaf
Sea salt and freshly milled black pepper
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1 ciabatta, cut into thin slices
Olive oil, for frying
175g / 6 oz soft goat's cheese
2 teaspoons chopped fresh herbs - try chives or flat leaf
parsley