Goat Cheese, Roasted Garlic,and Tomato Croutes

Goat Cheese, Roasted Garlic,and Tomato Croutes Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
For a more authentic approach, roast the garlic and invite guests to rub the cloves on toasted bread themselves. Serve cheese and tomatoes on the side.

Yield:

6 servings (serving size: 2 croutes)

Recipe from

Cooking Light

Nutritional Information

Calories 135
Caloriesfromfat 23 %
Fat 3.4 g
Satfat 1.7 g
Monofat 0.9 g
Polyfat 0.5 g
Protein 5 g
Carbohydrate 21.4 g
Fiber 1.5 g
Cholesterol 8 mg
Iron 1.2 mg
Sodium 298 mg
Calcium 90 mg

Ingredients

1 whole garlic head
Cooking spray
3 plum tomatoes, each cut into 4 wedges
1/2 cup (2 ounces) crumbled goat cheese
12 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted

Preparation

Preheat oven to 425°.

Remove white papery skin from garlic head (do not peel or separate the cloves); wrap in foil. Line a baking sheet with foil; coat foil with cooking spray. Arrange tomato wedges in a single layer on foil. Bake garlic and tomatoes at 425° for 40 minutes, turning tomatoes after 20 minutes. Remove tomatoes from oven; bake garlic an additional 5 minutes. Remove garlic from oven; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Mash garlic pulp and goat cheese with a fork until blended.

Spread 2 teaspoons goat cheese mixture over each bread slice. Top each with 1 tomato wedge.

Note:

March 2002
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