Frances Bissell

Roasted Garlic, Gorgonzola and Toasted Pinenuts

Preparation info
    • Difficulty

      Easy

Appears in
The Times Cookbook
The Times Cookbook

By Frances Bissell

Published 1995

  • About

I have tasted various versions of this dish in California and I am fairly sure that Alice Waters, of Chez Panisse in Berkeley, is the originator.

Ingredients

  • 1 large head of garlic
  • 1 tbsp extra virgin olive oil
  • 2–3

Method

Peel off any loose skin, but leave the garlic bulb whole. With a sharp knife, slice off a shallow cap from the top of the bulb. Put the garlic in a baking tin and sprinkle the cut surface with the olive oil, letting the rest dribble into the tin. Replace the cap, and bake in the centre of a preheated oven at 190°C / 375