2 garlic cloves, sliced in half
1 cup 18% whipping cream
1/8 tsp grated nutmeg
2 cups grated good quality Parmesan (preferably Parmigiano-Reggiano)
For easy removal, thread garlic clove halves on a toothpick or thin skewer. Add cream, garlic and nutmeg in a small saucepan set over medium-high heat. Watch constantly, as soon as it comes to a boil, remove garlic. Stir in cheese, about ¼ cup at a time. Continue stirring constantly until all the cheese is melted. About 1-2 minutes.
Remove from heat. Pour into a heat-resistant dish. Cool slightly, cover and refrigerate until mixture is stiff when touched with a knife, at least 4 hours. Serve as an appetizer with Margaret Artisan’s Flatbread, or scoop out 4 or 5 small balls with a melon baller and place on top of an individual green salad.
Recipe provided by Margaret Artisan Flatbread