You will need (for two):
- 500g beetroot
- Butter, for greasing
- 150ml double cream
- 150ml milk
- 1 clove garlic, finely chopped
- 1 head garlic
- Extra virgin olive oil
- 1 Ciabatta
- 150g soft goat’s cheese
- Salt and pepper
Start by peeling and thinly slicing the beetroot. In my experience it’s not a good idea to wear anything that you don’t want turning pink. Preheat an oven to 180C.
Lightly grease an ovenproof dish and layer up the beetroot adding a little chopped garlic, salt and pepper between each layer. Finish with a layer of beetroot.
Mix together the cream and the milk, pour this over the beetroot then place in the oven for 45-50 minutes.
While the gratin is cooking take the head of garlic and slice off about the top fifth so that the inside cloves are exposed. Peel off any excess papery skin but leave enough to hold the head together. Place the head on some foil and drizzle over a little olive oil and some salt and pepper. Wrap the head up in the foil and roast for around 30 minutes in the oven. Check that the garlic is cooked by trying to squeeze the cloves out of their skins; they should pop out easily. Wait for the garlic to cool down a little before squeezing out all of the cloves and mashing with some more olive oil and salt and pepper to form a paste.
Slice the ciabatta and place in the oven to get lightly toasted for around five minutes. Remove from the oven, spread over some of the roast garlic paste and then crumble the goat’s cheese over the top. Put this back in to the oven to allow the cheese to melt. Serve the giant crostini with the gratin.