Monday, August 16, 2010

Val's Roasted Garlic and Tomato Crostini

Print Friendly and PDF
If you love roasted tomatoes, you will love this recipe.  It comes from Val Kane and is truly a crowd-pleasing appetizer.  It is prepared in three stages before being assembled: first, the roasted garlic; second, the roasted tomatoes and third, the baked crostini.

3-4 whole heads of garlic
2-3 tsp extra virgin olive oil
4 Roma tomatoes, thickly sliced
2 T light balsamic vinaigrette
2 T grated Parmesan cheese
1 T freshly chopped basil leaves
1 Trader Joe's seedy baguette

Roasted Garlic:  Peel away outer layers of the garlic bulb skin, leaving it whole and in tact. Cut off 1/4" to 1/2" off the top of the bulb, exposing the individual cloves of garlic. Place garlic heads in a muffin pan and drizzle the olive oil over each head. Cover with foil, and bake at 400 degrees for 30-35 minutes until the cloves feel soft. Use a cocktail fork to pull out the individual cloves.

Balsamic Roasted Tomatoes: Line a baking sheet with foil.  Place the tomato slices on the baking sheet.  Brush with balsamic dressing (2 parts olive oil and 1 part balsamic vinegar). Sprinkle with Parmesan cheese over the tops. Add the chopped basil.  Roast for 15 min at 400 degrees. 

Crostini: Slice the baguette into 1/4" slices, and place on a baking sheet. Lightly brush with olive oil. Place under the broiler until lightly toasted.

To assemble, remove one clove of garlic, and spread it on the crostini. Top with the roasted tomato. Simply wonderful!

No comments: