This recipe for Roasted Garlic and Gorgonzola, by Judi Bengston Willis, is from Kozeliski Family Cookbook ,
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Judi Bengston Willis Added: Tuesday, October 25, 2005
4 heads of peeled garlic olive oil 8 oz. wedge Gorgonzola or Stilton Blue Cheese (room temp) Crackle bread, french bread or crackers
Roast 4 heads of peeled garlic in enough olive oil to cover. Cool roasted garlic. Crumble blue cheese and add to garlic. Whip with electric mixer to make smooth. Serve with crackle bread, french bread or crackers.
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