Glop

This appetizer is a soc.motss favorite, initially from the folks on the motss-food mailing list from Los Angeles, and enjoyed at gatherings across the world. It originally appeared in Jean Anderson's The Food of Portugal under the title "Garlic Paté (Pasta de Alho)."

Ingredients

Makes 1 3/4 cups

• 2 large heads of garlic (4-5 oz. in all)
• 1 lb. cold ripe Brie, trimmed of white rind, then cut into 1-in. cubes
• 1/2 teaspoon cayenne pepper
• 3 tablespoons olive oil
• 1 tablespoon hot water

Directions

Preheat the oven to low (300 F.). Bundle the whole, unpeeled heads of garlic in a double thickness of aluminum foil, then twist each loose end into a gooseneck, sealing in the garlic. Place in the oven and roast for an hour; remove from the oven and cool to room temperature. Place in Brie in the top of a double boiler, set over hot water, and let soften 8 to 10 minutes (do not allow the water to boil or the cheese may string and separate). Meanwhile, peel the garlic, clove by clove [the peels should slip off], and drop into an electric blender cup or a food processor fitted with the metal chopping blade; add the pepper, olive oil, and water and buzz for 30 seconds nonstop to puree. Scrape down the sides of the blender cup or work bowl and buzz 30 seconds longer. Now add the softened cheese and incorporate, using 8 to 10 quick on-offs of the motor. Transfer to a small bowl and, if the mixture seems slightly lumpy, whisk hard by hand (further machine-beating at this point may make the paté rubbery). Store airtight in the refrigerator and serve with melba toast or toasted baguettes. Let the paté come to room temperature before serving.

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