Beautiful crusty bread, paired with a smooth, creamy whipped goat’s cheese - is there a better combo? The garlic really makes this dip: you can roast the bulb in advance, and see this dip come together in less than 10 minutes, from only a handful of ingredients. Paired with a fresh baguette from our friends in Irrewarra Sourdough, we promise you’ll be addicted.
Serves 4 people
1 whole garlic
300g of Meredith Dairy Original Fresh Goat Cheese (2x 150g packs) in room temperature
100 ml of cream
1 tsp of fresh thyme leaves (or herbs of your choice)
3 tbsp of olive oil
Salt and pepper
Fresh crusty bread, like Irrewarra Baguette á l’ancienne
Preheat your oven to 200C. You can roast the garlic earlier too, and store in the fridge.
Cut the top of the garlic bulb off, exposing the tops of the cloves. Drizzle 1 tbsp of olive oil on top of the garlic bulb, pushing it into the cloves. Place top side up in the oven for around 30 minutes, or when colour is golden brown. Let the garlic cool down.
Squeeze the softened and caramelised garlic out of the bulb into a food processor or a blender. Add room-temperature goat cheese, cream, thyme, 1 tbsp of the olive oil and a pinch of salt and pepper, and bliz together.
Serve with drizzled olive oil and thyme sprinkled on top, with fresh crusty bread.