Roasted Garlic

Tamara Stimpson 

One of our favourite ways to enjoy fresh Cooper's garlic is roasting it! This makes a lovely appetizer, or a light meal with the inclusion of a soup or salad.


1 baguette, cut into 1/2 slices and toasted

I head of garlic, top cut approximately 1/3 of the way down the bulb

1/2 cup of vegetable bouillon

4 sprigs of thyme

salt and pepper

Spreadable goat's cheese (chevre)


  • Place the head of garlic in either a small roasting dish, or foil with the sides folded closely around it to make a packet.
  • Pour the bouillon over and around the garlic ensuring that the liquid is 2/3 of the way up the head of garlic). Sprinkle with salt and pepper and place thyme sprigs on top.
  • Wrap the top of the roasting dish with foil, or fold the edges of the foil up over the garlic and seal.
  • Place in the oven for approximately 4 minutes (or until the liquid has been absorbed into the garlic and the cloves are soft when poked with the tip of a knife).
  • When serving, remove the garlic from the baking dish, and place on a plate with several slices of the baguette, and a generous amount of goat's cheese.
  • Using a knife, gently ease the softened cloves of garlic out of the papery skin, and spread generously on a slice of the baguette. Top with some goat's cheese and enjoy!