The story behind this recipe can be found in Hankerings’ latest post, Country Grilling in Lexington, Virginia. I hope you enjoy!
I N G R E D I E N T S
Serves 2 to 4, depending on appetites.
- 1 / 2 baguette (sliced lengthwise), bread removed from center to form a well
- 1 / 2 head garlic, skins removed, minced
- 1 / 3 cup olive oil
- 1 / 2 lb. non-crumbly, fresh goat cheese, of your choosing
- Parsley, torn, for garnish
D I R E C T I O N S
- Preheat a grill to medium-low heat (approximately 250 to 300*).
- Heat the olive oil in a pan, and add the garlic. Saute on low heat until the oil is infused with the garlic, about 3 to 4 minutes. Make sure the garlic does not burn.
- With a brush, spread the garlic oil across all of the bread, being sure to coat the sides.
- Cut the goat cheese into slices or crumble into large pieces, layering inside the bread so that when it melts, the cheese will ooze into the center of the well.
- Create a makeshift holding dish for the baguette using aluminum foil. Place the baguette on the grill, enclosing the baguette so the heat from the grill melts the cheese inside. Open the foil to check on the cheese every 5 or so minutes. When you see the cheese has melted, remove the baguette from the foil, and plate it. Sprinkle with fresh parsley, cut into serving pieces, and serve hot.