Just a message about an enjoyable recent dinner.
A friend sent a message stating that she was able to get as much home-grown garlic as I could possibly want. I told her to get a lot and that we would have garlic night.
Two ziplock bags of garlic later we had the plan.
I roasted about two dozen heads of garlic. To accompany all this vampire repellant we got some crusty italian and multigrain bread, brie, provalone and some sap sago mixed with butter and some hard salami. My wife also made some dip made with romano cheese, olive oil, pepper flakes and (more) garlic. To wash it all down, a nice bottle of chianti.
It was a hit. The warm garlic cloves combined so nicely with all the cheeses. My wife (an unrepentant stinky cheese critic) even had a few ravings for the sap sago when spread over garlic.
What a great meal, and the most difficult preparation was removing the skins and trimming the garlic prior to roasting. Simple, easy, tasty, a great combination.