Roasted Garlic With Brin D'amour

• 8 whole garlic heads
• 4 tablespoons butter, plus 1 teaspoon for the dish
• Freshly ground black pepper to taste
• 1/2 cup dry white wine
• 1/4 cup chicken bouillon or stock
• 1/2 pound of Brin d'Amour or any semi-hard American goat cheese
• 3 to 5 tablespoons of creme fraiche
• 3 scallions, trimmed and finely minced
• 8 large slices country rye bread
• Olive oil (optional)

1. Preheat the oven to 350 degrees.
2. With the point of a knife, make an incision in each garlic bulb 1 1/2 inches from the top.
3. Remove the first layer of skin from the tops, so that the points of the cloves are showing.
4. Grease a baking dish with 1 teaspoon of the butter.
5. Arrange the bulbs in the dish.
6. Dot the bulbs with the remaining butter, using 1/2 tablespoon for each bulb.
7. Sprinkle with the pepper.
8. Pour the wine and the bouillon into the baking dish.
9. Cover with aluminum foil and bake for 45 minutes.
10. Remove the foil and bake for 15 minutes.
11. To test for doneness, prick the cloves with the point of a knife.
12. If some of the garlic comes off on the knife, they are done.
13. Remove from the oven.
14. Place the cheese and 3 tablespoons of the creme fraiche in a bowl and mash with a fork.
15. (If desired, remove the rind of the cheese and shake any herbs into the mixture.)
16. Add more creme fraiche, if needed, until the mixture has the texture of a thick puree.
17. Add the chopped scallions and mix well.
18. To serve, place 1 slice of bread and 1 garlic bulb on each plate and pass the cheese mixture separately.
19. Explain to your guests that they should spread the cheese on the bread; then using a fork, they should press the garlic flesh out of each clove and spread it on top.
20. Sprinkle with olive oil, if desired.
21. Serve with a dry red wine.

garlic, butter, freshly ground black pepper, white wine, chicken bouillon, goat cheese, scallions, country rye bread, olive oil

Taken from cooking.nytimes.com/recipes/1408 (may not work)