28 lg. garlic cloves (unpeeled)
16 oz. soft fresh mild goat cheese (such as Montrachet)
1/2 c. minced fresh basil or 1 tbsp. dried, crumbled
1/4 c. olive oil
2 tbsp. minced fresh cilantro
4 tsp. minced fresh rosemary
1 tsp. cayenne pepper
1/4 c. chopped fresh chives or green onion tops

Cook garlic in medium saucepan of simmering water until very soft, about 20 minutes. Drain; cool. Peel garlic. Transfer garlic to processor. Add goat cheese and well blend. Mix in basil, oil, chives, cilantro and rosemary. Season with salt, pepper and cayenne. (Can be made 3 days ahead. Cover and refrigerate.)