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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.

Recipe by Cooking Light March 2002

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Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

Yield:
6 servings (serving size: 2 croutes)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

Nutrition Facts

135 calories; calories from fat 23%; fat 3.4g; saturated fat 1.7g; mono fat 0.9g; poly fat 0.5g; protein 5g; carbohydrates 21.4g; fiber 1.5g; cholesterol 8mg; iron 1.2mg; sodium 298mg; calcium 90mg.
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