1/2 cup currants 1/3 cup brandy 3 heads of roasted garlic 1 pound gf cream cheese at room temperature 3/4 cup toasted almonds, finely chopped
Preheat oven to 450 degrees F.
Pour brandy into a medium bowl, adding currants. Let sit for 30 minutes. Drain and set aside.
Squeeze roasted garlic from the bulb into brandy/currant mixture. Add cream cheese and almonds. Beat on low speed with an electric mixer until completely blended. Season to taste with salt and pepper. Refrigerate for at least 2 hours before serving. Serve with gf crostini or gf crackers.
To roast garlic: Cut 1/4 off top of a garlic bulb and rub bulb with olive oil. Wrap completely with foil and bake in a 350 degree F. oven for 45 minutes.