1 ½ to 2 pounds broccoli, trimmed and the stems cut into 1/8 inch rounds
3 T olive oil
2 cloves of garlic, smashed
1 cup crumbled Bayley Hazen Blue
½ cup bread crumbs, fresh
Pre-heat oven to 425°
Put the broccoli in a bowl, drizzle with the olive oil, and sprinkle with salt and pepper. Toss it all to coat the broccoli evenly. Transfer to a gratin dish. Nestle the garlic down in amongst the broccoli and place the dish in the oven. Roast until the tops of the broccoli are beginning to brown and the stems are crisp-tender. Remove the dish from the oven and remove the garlic. Sprinkle the top of the broccoli with the blue cheese and then the breadcrumbs. Return to the oven and cook until the cheese is bubbly and the breadcrumbs are golden. Serve hot or warm.