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)
Recipe from Cooking Light

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Nutritional Information

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

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

  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.
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