Roasted Garlic Crostini
photo by Probably This
- Ready In:
- 1hr 10mins
- 1 head garlic
- 2 teaspoons olive oil
- 1 small sourdough baguette (14 inches, cut in 1/2 inch thick slices)
- 1 tablespoon pine nuts
- 2 ounces soft fresh goat cheese, cut in 6 rounds
- 6 sprigs fresh Italian parsley
- Trim tip off garlic head to expose cloves; place head on piece of foil.
- Drizzle oil over top; wrap in foil.
- Bake in 400°F oven until cloves are softened and caramelized, about 1 hour.
- Meanwhile, toast baguette slices on baking sheet in 400°F oven until golden, about 8 minutes.
- Spread pine nuts on small baking sheet; toast alongside baguette slices until lightly browned, about 5 minutes.
- To serve, arrange baguette slices, garlic, pine nuts, goat cheese and parsley on serving plate.
- Using small fork, remove 2 roasted cloves from garlic bulb; spread on baguette slice.
- Top with goat cheese round, pine nuts and parsley.
Questions & Replies
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Love Garlic Love this recipe. I loved the concept of placing the ingedients out all together but it just did not lend itself for what I needed today SOoooo I followed the recipe ingredients (with 1 variation) but made them a litt le differently. I brushed Olive Oil on one side of the bread slices and broiled the olive oil coated side of the bread I left the other side soft, Roasted the garlic as suggested, squeezed out the garlic and pureed it with the toasted pine nuts. 15 minutes before serving I spread a good 1/8" of the garlic/pine nut puree on the soft side of the bread added the goat cheese on top, However when I tasted the goat cheese with the garlic I decided that not everyone would like it so I did half with goat cheese and half with cheddar- then broiled them and served hot. The cheddar broiled best and looked most attractive. Both goat cheese and the cheddar disappeared . I used a soft, herbed goat cheese. I liked the cheddar best. Thanks for a really good recipe Mirallegirl - I hope you don't mind how I changed the presentation!
Fantastic combination of flavors! The only suggestions I have are to go ahead and roast an extra head of garlic, and have plenty of the other ingredients on hand--these will go in a hurry. They were such a hit around here, I had to turn around and roast another head of garlic....an hour later we were on round two. :) Then, my son asked for these again the next day, so we actually had them two days in a row. :) I could take or leave the parsley, but it does add to the presentation. Big favorite around here, Derf--thanks for posting the recipe!