Roasted Whole Garlic Crostini
- 2 whole garlic bulbs
- 1 foot aluminum foil
- 1 tablespoon olive oil
- 1/4 cup pine nuts
- 1 sourdough baguette, cut into 1/2-inch slices
- 4 ounces strong goat cheese
- 6 sprigs Italian parsley
Preheat oven to 400 degrees F.
Slice 1/2-inch off the pointed end of the garlic bulb to expose each clove. Place garlic on aluminum foil. Pour 1 teaspoon of olive oil over the top of each bulb and let it sink into the cloves.
Wrap foil around garlic bulbs and bake for approximately 1 hour, or until exposed cloves are golden brown.
In a dry saute pan over medium-high heat, toast pine nuts for approximately 5 minutes, or until golden brown.
Toast baguette slices in oven or toaster oven.
To serve, place garlic, cheese, pine nuts and parsley on a serving plate along side crostinis. Instruct guests to extract individual garlic cloves from bulb with a small fork, spread on toast, and top with goat cheese, pine nuts and parsley leaves.
Recipe courtesy of Bob Blumer