Title: Roasted garlic with goats cheese
 Categories: Cheese/eggs, Vegetables
      Yield: 4 Servings
 
      4    Bulbs garlic
      2    Bay leaves, snapped in half
      4    Sprigs rosemary
           Juice 1/2 lemon
      4 tb Olive oil
      4 oz Soft goats cheese
    1/8 pt Double cream (2 fl oz)
      2 tb Fresh coriander, chopped
      1    Plump red chilli pepper
           -deseeded, chopped
      1    Lemon quartered lengthways
           Hot crusty toast
           Salt & pepper
 
  Preheat the oven to gas Mark 6, 400øF, 200øC
  
  Use scissors to cur away the thick central stem from the garlic bulbs
  and slice about 1/4in off the top of each bulb. Pack the bulbs into a
  small ovenproof dish, tuck half a bayleaf into each bulb, season
  generously with the salt and pepper, and cover with the sprig of
  rosemary. Squeeze over the lemon juice and anoint with olive oil.
  Cover loosely with baking pachment. Cook, basting a couple of times,
  for 35 minutes or until the garlic is soft and squashy to the touch.
  
  Meanwhile, mash the goat's cheese and stir in the cream to make a
  smooth, thick paste.  Mix in the coriander and chilli.
  
  Allow the garlic to cool slightly and serve it in its dish. The thing
  to do is to let everyone help themselves to a bulb of garlic and some
  of the cooking juices. Serve the goats cheese separately, with plenty
  of hot crusty toast and lemon wedges to squeeze over the top.