Roasted Garlic and Herb Goat Cheese Spread Recipe Video
Ingredients
| For the garlic roast | ||
| Pepper | To Taste | |
| Pepper | To Taste | |
| Pepper | To Taste | |
| Pepper | To Taste | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Pepper | To Taste | |
| Extra virgin olive oil | 2 Tablespoon | |
| Extra virgin olive oil | 2 Tablespoon | |
| Extra virgin olive oil | 2 Tablespoon | |
| Extra virgin olive oil | 2 Tablespoon | |
| Olive oil | 1 Teaspoon | |
| Garlic head | 1 Small | |
| Extra virgin olive oil | 2 Tablespoon | |
| Extra virgin olive oil | 2 Tablespoon | |
| Basil | 1 Teaspoon (Chopped) | |
| Basil | 1 Teaspoon (Chopped) | |
| Basil | 1 Teaspoon (Chopped) | |
| Goat cheese | 4 Ounce (At Room Temperature) | |
| Basil | 1 Teaspoon (Chopped) | |
| For the spread | ||
| Fresh basil leaves | 5 Medium, coarsely chopped | |
| Parsley | 1 Teaspoon (Chopped) | |
| Chopped basil | 1 Teaspoon | |
| Parsley | 1 Teaspoon (Chopped) | |
| Parsley | 1 Teaspoon (Chopped) | |
| Chopped basil | 1 Teaspoon | |
| Parsley | 1 Teaspoon (Chopped) | |
| Chopped parsley | 1 Teaspoon | |
| Chopped parsley | 1 Teaspoon | |
| Fresh parsley | 1 Teaspoon, coarsely chopped | |
| Black pepper | 1⁄4 Teaspoon | |
| For the platter | ||
| Zucchini | 1 Medium, thinly sliced (Optional) | |
| Yellow squash | 1⁄2 Small, thinly sliced (Optional) | |
| Celery stalks | 2 Medium, cut into long thick pieces (Optional) | |
| Baguette roll/Whole grain pumpkin seed bread | 1 Small, sliced (Optional) | |
Nutrition Facts
Serving size
Calories 439 Calories from Fat 346
% Daily Value*
Total Fat 38 g58.2%
Saturated Fat 7 g34.9%
Trans Fat 0 g
Cholesterol 19.8 mg6.6%
Sodium 242.5 mg10.1%
Total Carbohydrates 15 g4.9%
Dietary Fiber 1.5 g5.9%
Sugars 2.1 g
Protein 9 g17.6%
Vitamin A 25% Vitamin C 28.6%
Calcium 21.5% Iron 7%
*Based on a 2000 Calorie diet
Things You Will Need
1. A mini food processor2. Foil - to wrap up the garlic head for roasting
Directions
1. Cut 1/4 of the top off of a small head of garlic such that the cloves are exposed. Now put it on a sheet of aluminium foil, drizzle it with some olive oil and sprinkle some salt over it. Wrap it up in the foil really tightly and put it in the oven that is heated up to 425 F for about 45 to 50 minutes.
MAKING
2. Into a mini food processor, add the coarsely chopped basil leaves, parsley, black pepper, goat cheese and lastly the roasted garlic head squeezed into it.
3. Combine all the ingredients well using the pulse function of the food processor. Once well combined, the spread is ready to serve.
SERVING
4. Serve with some freshly cut vegetables like zucchini, yellow squash and celery along with slices of whole grain pumpkin seed bread.
Chef
