Directions:
- 1. Preheat the oven to 375°F. Put the garlic in a roasting pan and drizzle on the olive oil. Toss to coat thoroughly. Bake for 50 to 60 minutes, or until the garlic bulbs are very tender but not overly brown. Test by carefully giving a bulb a gentle squeeze while protecting your hand with a folded kitchen towel or an oven glove. Remove from the oven and allow to cool.
- 2. Using a sharp serrated knife, cut each head of garlic crosswise in half, midway between its leaf and root ends, to expose all the cloves inside. Their pulp will be golden brown and as soft as butter. You can squeeze it out of each half by hand or scoop it out with a small spoon or knife. Transfer the roasted garlic to a small bowl, pour in any olive oil from the baking dish, and stir and mash with a fork to form a smooth purée. You'll have 1/3 to 1/2 cup of purée, depending on the size of the garlic heads.
- 3. To make the Roasted Garlic Crostini, preheat the oven to 375° F. Brush the bread slices with the olive oil and arrange them on a baking sheet. Bake them until golden, 12 to 15 minutes. Remove them from the oven and let them cool to room temperature. Spread the puréed roasted garlic evenly on the tops of the crostini. Top the crostini with any of the options listed above, or make an assortment. Spread some with 1 tablespoon each of goat cheese; then decorate the cheese with strips of roasted bell pepper or a mixture of sun-dried tomato strips and capers, or a smear of tapenade. In place of the goat cheese, top others with diced tomato tossed with some fresh basil, a pinch of crushed red pepper flakes, and a drizzle of balsamic vinegar; with prosciutto and Parmesan cheese; with anchovy fillets and freshly ground black pepper; or with slices of Roma tomato and fresh mozzarella, topped with fresh basil leaves.
- Wolfgang's Easy Tips: The roasted garlic will keep for up to 3 days, covered, in the refrigerator. In addition to using the garlic for the crostini below, try mixing it into stir-fried vegetables and spooning it onto pizzas; stir it into risottos or your mashed potatoes; add it to sauces for meat, poultry, seafood, or pasta; or purée it with butter to make the best garlic bread you can imagine.
- Wolfgang Puck Makes It Easy: Delicious Recipes for Your Home Kitchen Recipe courtesy of Wolfgang Puck, (C) 2004 Rutledge Hill Press
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 776.71 Kcal (3252 kJ) | ||
| Calories from fat | 310.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.48g | 53% | |
|---|---|---|---|
| Sodium | 1151.82mg | 48% | |
| Potassium | 225.75mg | 5% | |
| Total Carbs | 99.27g | 33% | |
| Sugars | 0.03g | 0% | |
| Dietary Fiber | 5.73g | 23% | |
| Protein | 17.19g | 34% | |
| Vitamin C | 4.7mg | 8% | |
| Iron | 0.1mg | 0% | |
| Calcium | 5.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 351.81 Kcal (1473 kJ) | ||
| Calories from fat | 140.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.62g | 53% | |
|---|---|---|---|
| Sodium | 521.71mg | 48% | |
| Potassium | 102.25mg | 5% | |
| Total Carbs | 44.96g | 33% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 2.6g | 23% | |
| Protein | 7.79g | 34% | |
| Vitamin C | 2.1mg | 8% | |
| Calcium | 2.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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