4 large garlic heads, not peeled
2-1/4 c. olive oil
2 to 2-1/2 c. canned chicken broth
1/2 Tbsp. butter, thinly sliced
1/4 c. olive oil
2 to 2-1/2 c. canned chicken broth
2 to 2-1/2 c. sun-dried tomatoes
3/4 Tbsp. dried fines herbs
Pepper to taste
6 oz. goat cheese, sliced
Fresh basil leaves
Large loaf Italian bread, sliced

Preheat oven to 350 degrees. Slice 1/4 inch off tops of garlic heads opposite root end. Remove any loose outer papery skin. Place garlic cut side up in medium sized baking dish. Arrange butter slices evenly over garlic. Pour olive oil over evenly. Add 2 cups broth to dish. Arrange sun-dried tomatoes around garlic. Sprinkle fines herbs over the top. Season with pepper. Bake approximately 1 hour and 15 minutes - until garlic and sun-dried tomatoes are tender, basting with broth every 15 minutes, adding more broth if necessary to maintain some sauce in pan. Arrange goat cheese around garlic and continue to bake approximately 10 minutes - until cheese is almost melted. Garnish with fresh basil. Serve with Italian bread.

To eat: pierce a garlic clove, press to release from the skin, and spread it on bread. Top with some of the sun-dried tomato mixture.