Roasted Garlic and Asiago Cream Sauce

We went out to dinner a few weeks ago, and this sauce caught my eye on the menu. I didn't try it there, but knew that I had to make it at home. Nothing is better than roasted garlic! (Chocolate doesn't count...)

I wish I had pictures for you, but our camera has broken. This picture is from my basic Alfredo Sauce.

I used my basic Alfredo Sauce recipe, and adjusted it to make a super creamy, tasty sauce.

I served it over baked herb chicken, with a side of wild rice and roasted asparagus. It would also be wonderful on noodles or vegetables.

Roasted Garlic and Asiago Cream Sauce

1 clove Roasted Garlic (see instructions below)
Olive Oil
Salt and Pepper

Sauce:
1 block Cream Cheese (low fat is fine)
1/4 cup butter
3/4 cup of milk
1 cup grated Asiago Cheese
Roasted garlic cloves (I used 5 or 6; use what you are comfortable with)
1 TB Basil
Pepper to taste

To roast garlic:

Set oven to 325.
Peel the outer layers of the garlic clove away- leaving enough layer to hold the cloves together.
Cut 1/4 to 1/2 inch off of the top of the garlic head to reveal individual cloves.
Set the cloves on a square of foil, and drizzle with 1 teaspoon Olive Oil.
Sprinkle with salt and pepper.
Fold foil up around garlic, enclosing completely.
Put foil packets in a shallow baking dish, and bake for 40-50 minutes. The garlic is done when a fork pierces them easily.

Allow to cool, then squeeze the cloves out of the skin. Mash them slightly before adding to sauce.

Sauce:
Put all of the ingredients in a saucepan, and heat on medium until melted and combined. Stir frequently to make a smooth sauce.

Serve immediately!