• 6 cloves garlic, unpeeled
• 1 Tbs. olive oil
• 1/2 lb. fresh goat cheese (e.g. Montrachet)
• 1/3 C drained oil-packed sun-dried tomatoes, cut julienne

Preheat oven to 350 degrees. Toss whole cloves with oil in heavy small baking dish. Bake until soft and brown, about 15 minutes. Cool slightly. Slip skins off garlic, transfer to a medium bowl and mash to paste. Mix in goat cheese and tomatoes. Refrigerate. This can be prepared 4 days ahead. Let stand 1 hour before serving.