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Goat Cheese, Roasted Garlic,and Tomato Croutes

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 6 servings (serving size: 2 croutes)
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

  2. 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.

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