1 sourdough (preferable) or French baguette , cut into 1/2-inch slices
2 tablespoons roasted pine nuts
6 sprigs of Italian parsley
1 foot of tin foil
Preheat oven to 375 degrees.
Slice a 1/2-inch off the pointed end of the garlic bulb to expose each clove. Place garlic on the aluminum foil; pour a half teaspoon of olive oil over the top of each bulb and let it sink in between the cloves. Wait 2 minutes and repeat.
Wrap foil around garlic bulbs along with the oil drippings so that it is sealed, and bake for an hour. F.Y.I., there is no need to buy any of those fancy-schmancy ceramic roasters, aluminum foil works just fine, thank you.
Toast bread ovals.
Remove garlic from aluminum foil and artfully arrange the pine nuts, goat cheese and parsley on a plate around the garlic bulb.
To eat, extract one or two individual garlic cloves from bulb with a small fork, spread on toast, and top with goat cheese, pine nuts and parsley leaves.
When cooked to perfection, cloves should be browned at the exposed end and soft throughout.
Wine: An Alsatian Gewurztraminer (white)
Bob Blumer (aka the Surreal Gourmet) hosts his own program on the Food Channel. The Surreal
Gourmet's Web Site is located at http://surrealgourmet.com.