MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Appetizers, Herb/spice, Garlic, Cheese/eggs
       Yield: 4 servings
       4    Plump heads of garlic
     3/4 c  Defatted reduced-sodium
            Chicken stock
       8    Sprigs, up to ...
      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 sourdough or
            Peasant bread
   Preheat oven to 400 degrees.  With a sharp knife, cut off and discard
   the upper third of each garlic head, exposing the cloves.  (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 them.
   Pour chicken stock over the garlic, add thyme sprigs and season
   lightly with salt and pepper.  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 lightly browned parchment.  Serve the
   garlic with the cooking juices spooned over and pass goat cheese and
   bread separately. 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 tip of a knife and spread on top.