Grill-Roasted Garlic and Olive Relish with Toasts and Goat Cheese

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Grill-Roasted Garlic and Olive Relish with Toasts and Goat Cheese
WHAT TO DRINK: Start the party with a glass of bubbly. Mike and Kate like the Francis Coppola 2009 "Sofia" Blanc de Blancs (California, $20).

8 servings

PREP TIME:

30 minutes

TOTAL TIME:

2 hours 45 minutes

Recipe by Mike and Kate Higgins

Photograph by Ture Lillegraven

January 2011

  • 8
  • 150 mins

Ingredients

  • 4 large heads of garlic
  • 3 cups assorted pitted olives (such as Kalamata, Greek, and Niçoise)
  • 2 tablespoons coriander seeds, coarsely crushed in plastic bag
  • 1 1/2 teaspoons dried crushed red pepper
  • 6 tablespoons olive oil
  • 1 baguette, cut on slight diagonal into 1/3-inch-thick slices
  • 1 8-ounce log soft fresh goat cheese
  • Fresh rosemary sprigs (for garnish)

Preparation

Step 1

Preparation

Prepare barbecue (medium-high heat). Line each of 2 shallow soup bowls with large sheet of heavy-duty foil (18-inch-wide size), leaving overhang on all sides. Cut top 3/4 inch off each head of garlic, revealing cloves. Place 2 heads of garlic in each foil-lined bowl. Spoon 11/2 cups olives around garlic in each bowl. Sprinkle half of coriander and half of crushed red pepper over each. Drizzle each with 3 tablespoons oil. Fold foil overhang to center; seal packets tightly. Transfer packets from bowls to edge of grill. Cook until garlic is tender, opening packets to test garlic every 45 minutes, about 2 hours total. Open packets; cool 15 minutes.

Place 1 head of garlic in center of large shallow bowl. Working with 1 at a time, hold remaining garlic heads upside down and squeeze softened cloves into olive mixture in packets, dividing equally; stir to blend. Spoon olive-garlic relish from both packets around head of garlic in bowl.

Grill bread until crisp on 1 side, 3 to 4 minutes. Arrange toasts, cheese, and bowl of relish on platter; garnish with rosemary.

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