2 heads, garlic
1/4 cup olive(or pecan) oil
kosher salt and freshly ground pepper
4 ounce log goat cheese
2 tablespoons panko bread crumbs
1 tablespoon ground Louisiana pecans
1/4 cup fresh chopped basil, rosemary, thyme,and parsley.
I/2 teaspoon fresh grated lemon zest
6 – 8 cherry/grape tomatoes, halved)
1 1/2 teaspoons Extra Virgin Olive Oil
Pinch of Salt & Pepper
1 – 2 tbsps Fresh Oregano to garnish
Preheat the oven to 350°. Cut the top off the garlic heads so that the cloves are exposed. Place the heads in a small baking dish.
Drizzle 3 tablespoons of the oil over the tops, allowing it to sink in around the garlic papers. Season to taste with kosher salt and freshly ground pepper. Bake for 1 hour.
Meanwhile, prepare the goat cheese for baking. In another small baking dish, place the log of goat cheese. Drizzle the remaining tablespoon of oil over the cheese, rolling the log to coat.
In a small bowl, combine the bread crumbs, tarragon, and a little more freshly cracked pepper. Roll into small wheels(1-1/2 inch) Sprinkle the Panko, pecan, and fresh chopped herb mixture over all sides of the wheel , turning as necessary, making sure to sprinkle and press a little Panko into all sides.
In a seperate dishToss tomatoes in olive oil and salt and Pepper, sprinkle with oregano and basil.( An alternative method is to wait until the garlic and cheese has been baking for 20 mins. And blister tomatoes in a cast iron skillet right before serving.
Bake cheese, uncovered for 30 minutes alongside the garlic., And tomatoes.
The garlic cloves will practically pop out of their skins. Spread them on baguette slices along with some goat cheese and tomatoes.