Ingredients
1/2 head garlic
olive oil
1 tsp. grape seed oil
1/2 c. sun-dried tomatoes
2 tbsp. green onions
1 wheel Fleurmier cheese
1 jar basil pesto
1 tbsp. toasted whole pecans
Hazelnut bread
Preparation
Step 1Roasted garlic: Preheat oven to 250 degrees F. Slice off the top of the garlic head so most of the cloves are exposed. Place the garlic on a large square of aluminum foil and drizzle with olive oil. Fold over the foil and enclose the garlic completely. Bake for 1 hour until the garlic is soft. Remove from the oven and carefully peel back the foil. Allow the garlic to cool, then squeeze out the roasted cloves from their skins. Mash into a puree and set aside.Step 2Fleurmier preparation: Preheat oven to 400 degrees F. In a skillet, heat the grape seed oil, and cook the sun-dried tomatoes and green onions with the garlic puree; reserve.Step 3Halve the cheese horizontally. Spread the basil pesto onto each side and sandwich back together. Place on a baking dish and top with sun-dried tomato mix. Bake for approximately 10 minutes.Step 4To serve: Garnish cheese right out of the oven with toasted pecans. Serve with sliced hazelnut bread.
