Wednesday, July 10, 2013

Roasted Garlic and Gorgonzola Cream Sauce

Do you ever go on vacation, find a restaurant you love, want to eat there again, but know you should branch out and keep trying new places? No? Just my family? That place was Kona Brewing Company for my family, and I can't even pretend like I don't share the obsession. KBC has an awesome happy hour with half price appetizers, and we went twice while my parents were visiting (and they went there twice while they were on the Big Island). The pizza rolls are an obvious choice for appetizer, but we also tried the "roasted garlic" without really knowing what to expect. When it came out, there was literally a bulb of garlic, a bowl of cream, and bread. Really, how could this not be amazing? I gave it a shot at home, and it turned out great!

1 bulb of garlic
olive oil
1 1/4 cup whipping cream
1/4 tsp garlic, minced
1/4 tsp dried thyme
1/3 cup crumbled gorgonzola cheese
loaf of sour dough bread

To roast the garlic, remove some of the outer layers of the skin, but leave the skin of the individual bulbs in tact. Cut about 1/4-1/2 inch (depending on the size of the bulb) off the top of the bulb to expose the individual cloves. Put the garlic head in a muffin pan cup, and drizzle it with olive oil. Cover the garlic with aluminum foil. Bake it at 400 degrees for about 30 minutes, or until the cloves are soft. You should be able to squeeze the top and get soft garlic to come out.

To make the cream sauce, combine all of the ingredients in a sauce pan, and stir until melted and thickened. Spread some of the soft garlic on the bread and top it with the cream spread. It. Is. Amazing.

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