Baked garlic appetizer

My friend, who is a fine cook, brought this delicious concoction of sun dried tomatoes, garlic and goat cheese to a party. The recipe will now be a regular feature at my cocktail parties and dinners. In fact, I may make some for Thanksgiving in order to keep the guests happy and in the living room while I'm finishing the gravy and getting the food ready for the table.

Baked garlic appetizer:

4 heads garlic (not cloves, but whole heads)

2 cups chicken broth

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!

A note on tomatoes

A good tomato is such a treat. Supermarket tomatoes usually fail to qualify as good straight out of the produce aisle. In case you have not figured this out yet, you can dramatically improve a grocery store tomato by letting it sit in a sunny window sill for a few days. It will turn redder and sweeter. They must pick those things practically green otherwise the tomatoes would be rotten after travelling by train from California. Or do they take American Airlines?