Goat Cheese Roasted Garlic & Tomato Crou
Source of Recipe
Cooking Light March 2002
Recipe Introduction
CL Note: For a more authentic approach, roast the garlic and invite guests to rub the cloves on toasted bread themselves. Serve cheese and tomatoes on the side.
My Notes: After trying a few different ways of fixing these after having the ingredients pre-made, I found it's best to do this: Let the goat cheese/roasted garlic mixture and roasted tomatoes come to room temperature. Spread the goat cheese mixture on the sliced (untoasted) baguette, top with a tomato, and pop it in the oven at 300 F for about 5 minutes. This will toast the bread and warm the cheese and tomato. It makes it a super easy way to prepare this appetizer so it's hot for your guests.
List of Ingredients
1 whole garlic head
Cooking spray
3 plum tomatoes, each cut into 4 wedges
1/2 cup (2 ounces) crumbled goat cheese
12 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted
Recipe
Preheat oven to 425°.
Remove white papery skin from garlic head (do not peel or separate the cloves); wrap in foil. Line a baking sheet with foil and coat foil with cooking spray. Arrange tomato wedges in a single layer on foil. Bake garlic and tomatoes at 425° for 40 minutes, turning tomatoes after 20 minutes. Remove tomatoes from oven; bake garlic an additional 5 minutes. Remove garlic from oven; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Mash garlic pulp and goat cheese with a fork until blended.
Spread 2 teaspoons goat cheese mixture over each bread slice. Top each with 1 tomato wedge.
NUTRITION PER SERVING
CALORIES 135(23% from fat); FAT 3.4g(sat 1.7g,mono 0.9g,poly 0.5g); PROTEIN 5g; CHOLESTEROL 8mg; CALCIUM 90mg; SODIUM 298mg; FIBER 1.5g; IRON 1.2mg; CARBOHYDRATE 21.4g
Posted by DebMj1
1/21/05
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