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Instructions |
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Heat oven to 400°F. Wrap garlic in heavy-duty
foil; bake 20 to 30 minutes or until cloves are
soft but not mushy. When cool, peel; cut each
clove into 1/4-inch slices.
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Meanwhile, line baking sheet with parchment paper or
foil. Carefully slice 1/4 inch from top of each
cheese round, keeping slices in one piece. (For ease
in cutting, coat knife with nonstick cooking spray.)
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With small sharp knife, make slits in cheese at
1/2-inch intervals. Insert 1 roasted garlic slice
and 2 or 3 rosemary leaves into each slit.
(Leftover roasted garlic can be covered and
refrigerated for another use.) Place reserved
cheese tops over stuffed cheese. Place on baking
sheet. (Cheese can be made to this point up to 8
hours ahead. Cover and refrigerate.)
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Bake 8 to 12 minutes or until cheese is melted.
Place cheese on serving platter; remove cheese
tops. Cheese will thicken as it cools but will
remain spreadable.
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Originally Submitted
6/18/2011
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