2 heads of garlic (That's 2 whole heads, not just 2 cloves)
2 T. olive oil
2 T. chopped fresh parsley
½ c. (lb. stick) butter, at room temp.
1/3 crumbled Gorgonzola cheese (available at Woudstra's in chunks or crumbles)

Preheat oven to 350.  Cut off the top ¾ inch of each head of garlic to expose the cloves.  Place the garlic on a piece of foil and drizzle with oil.  Enclose the garlic in the foil and bake until very soft, about 1 hour.  Cool.  Squeeze the garlic cloves out of their papery skins into a bowl and mash with a fork.  Mix in the softened butter, cheese and parsley.  Season to taste with salt and pepper.  Place the butter mixture on a sheet of plastic wrap and using the wrap as an aid, form the butter mixture into a 1 ½ - 2-inch diameter log, twisting the ends of the wrap to form a nice tight roll. Chill until firm.  To serve, slice in ½ inch thick rounds and serve over any type of grilled steak or even on a grilled burger. Anything that would go well with the flavor of blue cheese.  This really enhances the flavor of the meat, without covering it up.  This can also be stored in the freezer for a month or two if you can make it last that long!

NOTE: Plain Gorgonzola slices or crumbles make a great and fast steak or burger enhancer if you don’t want the added garlic and butter flavor of this recipe.  We also enjoy this blue cheese crumbled on top of our favorite green salad.