Prep Time: 5 minutes
Cooking Time: 20 minutes
Makes: 4 servings
Method:
Preheat the barbecue to medium heat. Trim a 1/2-inch off the top of each garlic bulb. Drizzle 1 Tbsp. of the oil on the exposed parts of the garlic, and then season with salt and pepper and set a rosemary sprig on top. Set the garlic on the upper rack of the barbecue, closed the lid, and cook 20 minutes, or until garlic cloves soften and begin to push out the top. Arrange garlic on a plate and cool to room temperature. While this occurs, brush the pita bread with remaining oil and quickly grill until nicely coloured on both sides. Cut pita into wedges and arrange it and the cheese alongside the garlic. Allow guests to spread the cheese and cloves of garlic on the grilled pita.
What to serve alongside:
This appetizer is particularly nice in the summer when you’re looking for something that’s delicious, quick and easy to prepare, and can be cooked outdoors, thus keeping your kitchen cool.
Options:
If you find the blue cheese taste of cambozola not to your liking, then substitute it with a milder-tasting, soft rind cheese such as brie or camembert. Instead of grilled pita bread, use slices of warm baguette to spread the cheese and garlic on.
Nutrition:
Per Serving: about 400 calories, 15.3g protein, 18.4g fat (8.1g saturated), 43.8g carbohydrate, 2.0g dietary fibre, 28mg cholesterol, 850mg sodium. %RDI: 28% calcium, 16% iron, 9% vit A, 12% vit C, 25% folate.