Roasted Garlic Bruschetta

By Carolanne

Tri-County Messenger 12-27-13

Ingredients

• For bruschetta:
• 8 thick slices crusty, country-style bread
• 2 1/2 Tbsp extra-virgin olive oil
• 1 tsp kosher salt
• For roasted garlic:
• 4 large heads garlic
• 1 1/2 tsp extra-virgin olive oil, plus more for storing
• 1/4 tsp kosher salt
• freshly ground black pepper

Preparation

Step 1

To make roasted garlic, rub off any loose papery skin from the heads and trim about 1/2 inch off the top of each, exposing the cloves. Set garlic snugly in an ovenproof baking dish just large enough to hold them. Drizzle with oil and season with salt and pepper. Cover with foil and cook in 350-degree oven for about 40 minutes.

Remove foil and bake about 30 more minutes, until the heads are soft and the tops golden brown. Allow garlic to cool.

To make bruchetta, grill or toast both sides of the bread under a broiler until golden. Brush with the oil and sprinkle with salt. Spread with the roasted garlic.

To store any unused garlic, place it in a container and cover with olive oil. Store in the refrigerator for up to a week. It can be used to season mashed potatoes, in salad dressings, sauces or on sauteed or roasted vegetables.