Tuesday, January 17, 2012

Goat Cheese and Roasted Garlic Beehive

A late impulse purchase right before the holidays resulted in a book focused on cheese. Although the entire book intrigues me, what most amazes me is the entire chapter devoted to cheese plates. I was hosting a baby shower and decided it would be an excellent time to test the cheese plate recipe. I was not disappointed ... except for the fact that there were barely any recipes.

This recipe scales easily, so feel free to reduce the amounts. If you mess up (like me) and decide to purchase another goat cheese other than Bucheron (or the super crumbly one whose name I can't remember), don't worry. This dish works even with the creamier version of goat cheese, although you lose a bit from not incorporating the rind.

One year ago: Beer Cheese Soup (how appropriate!)
Two years ago: Black Bean Soup

Goat Cheese and Roasted Garlic Beehive (from The Cheesemonger's Kitchen)

2.3 kg whole garlic heads, unpeeled
1/4 cup olive oil
1 kg fresh goat cheese

1. Preheat oven to 400F.
2. Spread out garlic on baking sheet and drizzle with olive oil. Bake for 35 - 40 minutes or until deep golden brown.
3. Let cool and cut heads in half horizontally.
4. Squeeze out roasted garlic pulp into bowl. Mix with a whisk until smooth.
5. Line a 1 qt bowl with cheesecloth or plastic wrap. Bring goat cheese to room temperature.
6. Press small amount of cheese into cloth-lined bowl, forming a 1" layer. Add enough garlic puree to make a 1"layer. Repeat until beehive is built. Cover and refrigerate overnight.
7. An hour or so before serving, place upside down on bowl and remove from bowl, peeling off the cover. Drizzle with honey and serve with bread.

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