Ingredients:
2 large heads garlic
16 ounces olive oil
11-ounce log Montrachet goat cheese
1-1/2 Tablespoons dried rosemary
2 bay leaves
1 Tablespoon black peppercorns
French bread
Procedure:
1. Carefully separate garlic into cloves.
2. Peel, leaving cloves whole.
3. Place peeled garlic in a small saucepan and add just enough olive oil to cover well.
4. Cook very slowly over low heat until garlic cloves soften.
5. Remove from heat and cool.
6. Meanwhile, slice goat cheese in 1-inch rounds and place in a crock or jar with a tight-filling lid.
7. Add remaining olive oil, herbs, pepper and cooled garlic with its cooking oil.
8. Cover and leave at room temperature for 24 hours.
9. Store in refrigerator for up to 2 weeks.
10. Serve at room temperature with lightly toasted French bread.
Serves eight people.
