Goat Cheese, Sun-dried Tomato, and Roasted Garlic Souffles

Dairy

  • 6 lg garlic cloves

  • 1 teaspoon olive oil

  • 1 teaspoon salt

  • ¾ teaspoon ground black pepper

  • nonstick veg oil spray

  • 4 tablespoons plain dry breadcrumbs

  • 1 tablespoon butter

  • 2 tablespoons flour

  • 1¼ cups low-fat milk

  • ½ cup finely chopped drained oil-packed sun-dried tomatoes

  • 2½ teaspoons chopped fresh thyme

  • 4 large egg yolks

  • 4 oz mild fresh goat cheese, crumbled (about 1 cup)

  • 6 lg egg whites

  • ⅛ teaspoon cream of tartar

4 servings
Preheat oven to 350°. Combine garlic and oil in small custard cup. Cover with foil and bake until garlic is very tender, about 35 minutes. Cool slightly. Add 1 teaspoon salt and¾ teaspoons pepper to custard cups and mash to paste. Maintain oven temperature.
Spray four 2-cup souffle dishes with nonstick spray. Sprinkle each with 1 tablespoon breadcrumbs, coating bottom and sides; place dishes on baking sheet. Melt butter in medium saucepan over medium heat. Add flour; whisk until smooth, about 1 minute. Gradually add milk, whisking constantly until mixture boils, thickens, and is smooth, about 2 minutes. Stir in tomatoes, thyme, and garlic mixture. Remove souffle base from heat.
Whisk egg yolks in large bowl to blend. Gradually whisk in hot souffle base, then fold in goat cheese. Using electric mixer, beat egg whites in another large bowl until foamy. Add cream of tartar; beat until stiff but not dry. Fold whites into souffle mixture in 4 additions. Divide among prepared dishes.
Bake souffles until puffed and golden, about 25 minutes. Serve immediately.
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