• 1 head garlic
• 1 tbls Extra virgin olive oil
• 1 tbls Balsamic vinegar
• 1 three inch Sprig fresh rosemary --
• 3 cups Vegetable broth
• ½ cup Dry white wine
• Salt and pepper

Slice the top from the head of garlic and remove most of the papery outer skin from the head, but do not peel or separate into cloves. Place garlic in a small ovenproof dish.

Pour the olive oil over the top and add the vinegar and the rosemary.

Cover with aluminum foil and bake until tender (approx. 1 hour).

Remove from the oven and let cool.

Squeeze the softened garlic from the skins into a saucepan, and add the broth and wine.

Heat to a simmer over medium-low heat and cook for 15 minutes.

Serve with garlic bread.