Goat Cheese and Roasted-Garlic Timbales
| Summary | |
|---|---|
| Prep time | 20 min (+1 hr to roast garlic) |
| Cook time | 30-40 min @ 375° |
| Source | The Wine Lover's Cookbook by Sid Goldstein (pg 185) |
| Yield / serves | ~8 servings |
| Rating | Delicious |
Suggested wine pairing: Sauvignon/Fume Blanc
Ingredients
- 1 head of garlic
- olive oil
- 12 oz fresh white goat cheese
- 2 eggs
- 2 egg yolks
- 1 c half-and-half; or 1/2 c half-and-half and 1/2 c heavy cream
- kosher salt and freshly ground white pepper
- oil-packed sun-dried tomatoes, julienned, for garnish
Preparation
Preheat oven to 350°. Cut the top 1/4 of the head of garlic off to expose all/most of the cloves. Brush entire head with olive oil. Season with salt and pepper. Warp tightly in aluminum foil, and place in a small baking dish. Bake in the oven for about 1 hour. Allow to cool enough to handle.
Squeeze out the cloves into a blender or food processor, and process until creamy. Add the goat cheese, eggs, and egg yolks, and process until well combined. Add the half-and-half/cream and season with salt and pepper.
Butter 6-9 standard muffin cups and pour in the mixture, almost filling each cup. Place the muffin pan in a roasting pan and add hot water to come halfway up the side of the pan. Place in the oven and bake until the timbales begin to turn golden on top or set, about 30-40 minutes. Remove from the oven and let cool slightly.
To serve, carefully unmold the timbales by running a small knife around the edges of each one. Carefully invert onto warmed plates. Sprinkle sun-dried tomatoes tomatoes over the top.
