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Roasted Garlic Bread with Gorgonzola

 

 

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Roasted Garlic Bread with Gorgonzola

Callahan's Cafe Zelda, Newport RI
Gourmet December 1998

"Although chef Marjorie Knerr simply brushes the garlic-infused oil
on this bread, we couldn't resist spreading some of the roasted garlic
over it as well. The restaurant uses Stella brand Gorgonzola, avail-
able in supermarkets, for the sauce."

 For garlic oil
1 large head garlic
1/2 cup extra-virgin olive oil

1 cup heavy cream
1 cup crumbled Gorgonzola cheese
(about 4 1/2 ounces)
1 baguette

Make garlic oil: Preheat oven to 450 degrees F. Wrap garlic head in
foil and roast in middle of oven until tender, about 45 minutes. Carefully
unwrap garlic and cool. Horizontally halve garlic head and  arrange, cut
sides down, in a small bowl with oil. Let mixture stand, covered and
chilled, 2 to 3  days to infuse oil with garlic flavor.

Preheat broiler.
In a saucepan boil cream, stirring occasionally, until reduced to about
1/2 cup. Add Gorgonzola and  cook over low heat, stirring constantly,
until cheese melts and sauce is smooth. Remove pan from  heat and
keep sauce warm, covered.
Horizontally halve baguette and arrange, cut sides up, on a baking sheet.
Broil bread 2 to 3 inches  from heat until golden. (If crust is soft, you
may broil crust side of baguette as well.) Brush cut  sides of baguette
with garlic oil and season with salt. Cut baguette crosswise into 1-inch-
thick slices.
Pour warm Gorgonzola sauce onto center of a large plate and arrange
roasted garlic bread slices around sauce. Serves 4 as an hors d'oeuvre.


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