Possibly not quite chic enough for The Big Days, but this is definitely a superior nibble in the Christmas warm-up. It’s substantial enough to go straight to mains without a starter if you are cooking for friends, and glorious alongside a cream of mushroom or root veg soup.
For 1 baguette
10 minutes preparation
40-45 minutes cooking
2 heads of garlic
1 or 2 large shallots or an onion
Scallions, thyme, sage, rosemary to flavour
2 tablespoons olive oil
125g grated parmesan
125g salted, softened butter
Heat the oven to 180c.
Halve the garlic and the shallots, leaving the skin on. Drizzle with oil, sprinkle with the herbs and roast for 30 to 40 minutes until softened.
Squeeze out the pulp, chop a little more fresh herbs and mix both with the cheese and the butter. (It shouldn’t need seasoning with the salty cheese and butter but do check.)
Heat up the grill. Slice the baguette longways, spread the cheese and garlic mix over the surface and pop the bread under the grill until the surface is golden and bubbling. Serve sliced and garnished with fresh herbs and freshly ground black pepper.
Main featured image: photograph by Virginie Garnier
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