Roasted Garlic with Goat Cheese Butter

Roasted Garlic

Pre-heat oven to 400°
As many heads of garlic as you want to roast; if making as a first course, 1 head per person
Roasted garlic will keep in refrigerator for up to two weeks.  
Olive Oil
Salt Pepper
Make sure garlic heads will sit flat, which may require slicing off some of the root end. Do this carefully with a serrated knife
Cut off top section of garlic, making sure to expose as many cloves as possible
Lay garlic cut side up in a baking dish

Drizzle heads with oil and season with salt and pepper

Cover baking dish tightly with foil and bake 60-75 minutes, until garlic is very soft, and turning light brown

For Goat Cheese Butter

4 TBL Unsalted Butter softened
5-6 Oz. Soft Goat Cheese
1/4 Tsp Each Dill, Thyme and Oregano

Mix all ingredients in food processor until smooth, put into ramekin to serve

To serve, use a small cheese knife to press garlic out of cloves, spread garlic on toast, top with cheese-butter mix

Take any remaining garlic, squeeze out of cloves and store in airtight container in refrigerator