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Slow-Roasted Garlic with Blue Cheese & Fig Preserves
- Serves
4–6
- Difficulty
Easy
By Emma Hearst
Published 2024
Billowing bonfires with crackling wood, a crisp, sweet breeze carrying leaves at the end of their life cycle, wafts of jammy red wine and burnt toast, and garlic slowly roasting in fat—these are a few of my favorite smells.
Ingredients
3–4 heads - Extra-virgin olive oil
- Maldon salt
- Soft, creamy blue cheese
Method
Peel away and discard any loose, papery skins from the garlic heads but keep the heads intact. Slice the tips off each garlic head, exposing the ends of the cloves for easy squeezing later on. Lay a piece of aluminum foil on a sheet pan and place the
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