Fireside Garlic with Rosemary

This is one of my most favorite Hor D'oeuvres. My father-in-law first made this for a special family dinner when we were all living in Ukraine and it instantly became a family favorite. Quenton and I love to make this for date-night-in and eat it while we watch a movie. I guess when you've been married as long as we have, garlic and romance CAN go together.

Ingredients:

• 6 large whole heads garlic
• 3 tablespoons butter, cut into 6 slices
• ¼ cup olive oil
• 1½ cups chicken broth, divided
• ½ cup dry white wine
• 2 teaspoons chopped fresh rosemary
• 2 fresh rosemary sprigs
• 8 oz Roquefort cheese, crumbled
• French baguette slices

Directions:

1. Preheat oven to 375 degrees.
2. Cut ½ inch off top end (opposite root end) of each garlic head, exposing cloves. Remove any loose papery outer skin.
3. Place garlic, cut side up, in non-metal baking pan.
4. Top with butter and olive oil.
5. Add 1 cup of the chicken broth and wine to pan.
6. Sprinkle chopped rosemary over garlic and place rosemary sprigs in broth mixture. (May be prepared 8 hours in advance, cover and chill.)
7. Bake uncovered, about 1 hour, basting every 15 minutes with pan juices.
8. Add remaining chicken broth, if necessary. Garlic cloves should be very tender when pierced with fork. Sprinkle with Roquefort cheese, if desired, and continue baking until cheese is almost melted, about 10 minutes. Discard cooked rosemary sprigs and garnish with fresh rosemary sprigs
9. Serve with bread for dipping into cooking juices and spreading with garlic and melted cheese.

just before it goes in the oven