"Those who forget the pasta are condemned to reheat it."--Unknown

Roasted Garlic and Sundried Tomato Crostini Recipe

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This recipe for Roasted Garlic and Sundried Tomato Crostini, by , is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jenny Sackley
Added: Wednesday, February 2, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 whole garlic head
2 tsp olive oil
24 1/4 inch slices french bread (or buy pre-made baguette toasts)
cooking spray
4 ounces 1/3 less-fat cream cheese, softened
1/4 cup soft sun-dried tomatoes, drained (around 8ish)
1/4 tsp salt
julienne-cut sun-dried tomatoes (optional)
chopped fresh parsley (optional)

Directions:
Directions:
Preheat oven to 350.
Remove skin from garlic and cut off top. Place garlic on sheet of aluminum foil, drizzle with olive oil and wrap. Bake at 350 for 45 minutes and let cool. (Timesaver is to buy crushed garlic). As garlic bakes, coat bread slices with cooking spray and arrange on baking sheet and place in oven with garlic last 8 minutes of baking. Squeeze garlic to extract pulp. Smash pulp in food processor or blender. Add cream cheese, 1/4 cup tomato, salt to garlic and process until smooth. Spread on baguette slices and top with additional tomato and parsley.

Number Of Servings:
Number Of Servings:
24 small baguettes
Preparation Time:
Preparation Time:
7 minutes, cook time 40 minutes
Personal Notes:
Personal Notes:
Roasting the garlic and making your own baguettes is worth it, if you have the time. Still good recipe is you used prepared, crushed garlic and prepared crostini.

 

 

 

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