Baked garlic appetizer:
4 heads garlic (not cloves, but whole heads)
2 cups sundried tomatoes, or a little less (I use the no-oil, no-salt kind)
1-3 tbs. herbs
6 ozs. goat cheese
Preheat oven to 375. Cut top 1/4 inch off garlic heads, peel off loose outer skin. Place heads of garlic in casserole or baking dish just large enough to hold them. Nestle the sun dried tomatoes in around the garlic and pour chicken broth over and sprinkle with herbs. Bake for roughly an hour and fifteen minutes, basting every fifteen minutes or so. Slice goat cheese, place over top of garlic and tomatoes, bake until cheese is melted. Serve with slices of baguette or rice crackers for the gluten free crowd or a spoon if no one is looking!