Roasted Garlic & Tomatoes on Crostini

Garlic crostini 1

Have you ever had that feeling that something is just meant to be?

Like, one day something just walks into your life, completely out of nowhere, with the potential to change it forever? And you’re like, how have I lived 29 whole years without this thing? And also, now that I know, I hope I never have to experience what it feels like not to have this thing?

Well, that’s exactly how I feel about roasted garlic. Cheers to big life changes.

garlic crostini 2-edit

roasted garlic

Ingredients
1 head of garlic
6 oz of grape or cherry tomatoes (I used heirloom)
4 tbs olive oil + some extra
Salt & pep
1 french baguette
6 oz ricotta cheese (I used part skim)
Basil

  1. Preheat the oven to 325, and prepare the tomatoes. Toss the tomatoes with one tablespoon of the olive oil, and salt and pepper.
  2. Prepare the garlic by peeling away most of the outside layer of skin, and trim about a quarter inch off the top of the head. Place garlic on a square of aluminum foil large enough to wrap it in. Drizzle garlic with one tablespoon of olive oil. Wrap garlic in foil.
  3. Place the tomatoes on a baking sheet and garlic on a rack in the oven. Remove the tomatoes after about 35 minutes, when they are caramelized and slightly bursting. Let the garlic roast for a full 40 minutes before removing it.
  4. While the tomatoes and garlic are roasting, slice the baguette into quarter-inch thick slices, drizzle with a little olive oil and salt and pepper, and set slices on a baking sheet. Bake in the oven for 4-5 minutes, until the bread starts to turn golden. (If you have a baby oven like my sister Candy does, you can wait on this step until the tomatoes and garlic are finished doing their thing.)
  5. Slice the basil into thin ribbons.
  6. To assemble the toast, remove several of the garlic cloves from the head using your fingers (once cooled) or a fork. Spread the roasted garlic onto the crostini. Layer on a teaspoon of ricotta, followed by the tomatoes, salt and pepper, basil, and a little drizzle of olive oil.

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