roasted garlic bruschetta

How To Make roasted garlic bruschetta

• 1

  ROASTED GARLIC: Preheat oven to 350 degrees F. Rub off any loose papery skin from the garlic & trim about a 1/2" off the top of each head, to expose the cloves. Set the garlic snugly in an ovenproof baking dish just large enough to hold them. Drizzle with the oil & season with the salt & pepper. Cover with foil & cook for about 40 minutes. Remove foil & bake until the heads are soft & the tops golden brown, another 30 minutes. Allow garlic to cool. Serve the garlic whole for a rustic garnish, or break the heads apart & squeeze the garlic out of skins to eat the whole clove. To store the garlic, place it in a container & cover with olive oil. Store in the refrigerator for up to a week. Use skinned roasted garlic to season mashed potatoes, in salad dressings, to flavor & thicken sauces, or on sauteed or roasted vegetables.
• 2

  BRUSCHETTA: Grill or toast the bread under a broiler, on both sides, until golden. Brush with the oil & sprinkle with salt. Spread with the roasted garlic.
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