In the introduction to this chapter I mentioned the little pyramids of fresh white cheese served in France with fruit, cream, or just salt and pepper. You don’t have to have a pyramid mold to make this dish; in fact, the cheese could just be spooned out on the plate. Here I have used the fresh curds of goat cheese packed into a cheesecloth-lined mold, weighted down for a day to compact the cheese, and unmolded onto the plate. The best garlic to use is the very fresh, new-crop spring garlic, and the best accompaniments are crusty bread and Niçoise olives.
Heat the oven to
Cut each head of garlic in half horizontally. Brush each half with
Put the cheeses on plates, pour the remaining olive oil over them, and sprinkle with the remaining thyme flowers and leaves. Serve with the baked garlic. Squeeze the garlic onto bread; then spread the cheese on the bread. Eat with olives and lots of cool white wine.
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