Delicious! Served as an appetizer with a glass of cotes du rhone. My only complaint is that the taste of the tomato overpowered the goat cheese/garlic a little bit, otherwise, this was easy and yummy.
Goat Cheese, Roasted Garlic,and Tomato Croutes
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)
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Amount per serving
- Calories: 135
- Calories from fat: 23%
- Fat: 3.4g
- Saturated fat: 1.7g
- Monounsaturated fat: 0.9g
- Polyunsaturated fat: 0.5g
- Protein: 5g
- Carbohydrate: 21.4g
- Fiber: 1.5g
- Cholesterol: 8mg
- Iron: 1.2mg
- Sodium: 298mg
- Calcium: 90mg
- 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
- 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.
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Goat Cheese, Roasted Garlic,and Tomato Croutes Recipe at a Glance
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