Roasted Shallot Fromage Blanc Dip

Yields approximately 1 ½ cups

12 shallots, peeled and cut into quarters
1/3 cup olive oil
2 cloves garlic, chopped
1 cup dry sherry
1 cup fromage blanc cheese
1 teaspoon chopped fresh rosemary
Salt and cracked black pepper

Pre-heat oven 300 degrees

Place the shallots in an ovenproof pan and drizzle with olive oil. Cover and place in the oven and cook until very soft and tender. Place the pan back on the stove and add the garlic over medium heat cook the garlic quickly about 1 minute. Add the sherry and cook until just about dry. Cool a bit then place in the bowl of a food processor. Process to chop then add the fromage blanc and rosemary and process until smooth. Season with salt and black pepper. Serve with crostini.