Roasted Garlic with Cambozola

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Roasted Garlic Cabazola

Whole heads of roasted garlic taste fantastic when spread on crusty bread with a drizzle of good olive oil. We love sharing this recipe with a bit of soft cheese like Cambozola or brie alongside for a perfect appetizer or light meal.

Serves: 4
Difficulty: easy
Prep time: 10 min
Cook time: 45 min
Diet: GF (use GF bread), vegetarian (omit cheese for vegan)


2-3 large heads garlic, tops sliced off
3 T extra virgin olive oil
pinch each salt and black pepper
1 baguette, sliced
6 oz soft cheese such as Cambozola or MoC House Brie


Heat oven to 350ºF. With a sharp knife, cut top ¼” off of garlic heads, exposing cloves inside. Place in small baking dish or oven proof skillet; drizzle top of cut cloves with olive oil and a light pinch of salt and pepper. Cover with lid or foil and bake until very soft and golden on top, about 40-45 min. Meanwhile, slice baguette and drizzle lightly with olive oil. Toast bread in oven on sheet pan until golden but still semi soft, 6-8 min. Place whole roasted garlic heads on serving plate with toasted baguette arranged around and soft cheese alongside. Serve immediately with small knife to remove garlic cloves (TIP: squeeze bulb gently to push garlic out of skins).