Goat Cheese, Roasted Garlic,and Tomato Croutes

Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Gallery

Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary test

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

Directions

  • 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

Per Serving:
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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