*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Cheese/eggs                      Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    Bulbs garlic
    2                    Bay leaves, snapped in half
    4                    Sprigs rosemary
                         Juice 1/2 lemon
    4       tb           Olive oil
    4       oz           Soft goats cheese
      1/8   pt           Double cream (2 fl oz)
    2       tb           Fresh coriander, chopped
    1                    Plump red chilli pepper
                         -deseeded, chopped
    1                    Lemon quartered lengthways
                         Hot crusty toast
                         Salt & pepper
   Preheat the oven to gas Mark 6, 400øF, 200øC
   Use scissors to cur away the thick central stem from the garlic bulbs and
   slice about 1/4in off the top of each bulb.  Pack the bulbs into a small
   ovenproof dish, tuck half a bayleaf into each bulb, season generously with
   the salt and pepper, and cover with the sprig of rosemary.  Squeeze over
   the lemon juice and anoint with olive oil.  Cover loosely with baking
   pachment.  Cook, basting a couple of times, for 35 minutes or until the
   garlic is soft and squashy to the touch.
   Meanwhile, mash the goat’s cheese and stir in the cream to make a smooth,
   thick paste.  Mix in the coriander and chilli.
   Allow the garlic to cool slightly and serve it in its dish.  The thing to
   do is to let everyone help themselves to a bulb of garlic and some of the
   cooking juices.  Serve the goats cheese separately, with plenty of hot
   crusty toast and lemon wedges to squeeze over the top.
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