Recipe courtesy of Bob Blumer
Roasted Whole Garlic Crostini
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- Level: Easy
- Total: 1 hr 18 min
- Prep: 10 min
- Cook: 1 hr 8 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 403
- Total Fat
- 17 g
- Saturated Fat
- 5 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 16 g
- Cholesterol
- 13 mg
- Sodium
- 587 mg
- Level: Easy
- Total: 1 hr 18 min
- Prep: 10 min
- Cook: 1 hr 8 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 403
- Total Fat
- 17 g
- Saturated Fat
- 5 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 16 g
- Cholesterol
- 13 mg
- Sodium
- 587 mg
Ingredients
Directions
- 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.
