Recipe courtesy of Gourmet Magazine

Roast Garlic Bruschetta

Save Recipe
  • Level: Easy
  • Yield: 4 servings
Share This Recipe

Ingredients

Roasted Garlic

1 head garlic

1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground pepper

Rosemary or thyme

Garlic mayonnaise:

1/4 cup mayonnaise

1 head garlic-smashed into a paste

1/4 teaspoon fresh lemon juice, or to taste

MINI CRAB CRAB CAKES:

1 1/2 cups fresh white bread crumbs

8 ounces fresh crabmeat, picked over

1/3 cup chopped green onions

1/4 cup chopped fresh cilantro

1 large egg

2 tablespoons water

2 tablespoons vegetable oil

Directions

  1. Preheat oven to 350 degrees. Break apart the head of garlic into separate cloves. Toss the unpeeled cloves with the olive oil, and season with salt and pepper. Throw in rosemary or thyme. Place the cloves in a pan and roast until soft, 20 to 25 minutes, covered.
  2. To eat: squeeze the garlic from its skin and serve by itself or with French bread.

Garlic mayonnaise:

  1. In a small bowl whisk together mayonnaise, garlic and lemon juice. Mayonnaise may be made 3 days ahead and chilled, covered.

MINI CRAB CRAB CAKES:

  1. Mix first 4 ingredients in medium bowl. Season with salt and pepper. Whisk egg and 2 tablespoons water in small bowl. Stir 2 tablespoons egg mixture into crab mixture (mixture will be dry). Discard remaining egg mixture. Form crab mixture into 4( 1/2 to 3-inch ) round patties, using about 1/2 cupful for each.
  2. Heat oil in heavy large skillet over medium-high heat. Add crab cakes and saute until golden brown, about 4 minutes per side. Transfer to plates.

Roasted Garlic Bruschetta

Down-South Crab Cakes with Collard Greens and Roasted Garlic Beurre Blanc