ROASTED GARLIC CROSTINI WITH ASSORTED TOPPINGS RECIPE | EPICURIOUS.COM

Roasted Garlic Crostini with Assorted Toppings Recipe | Epicurious.com image

Editor's note: This recipe is from chef Wolfgang Puck. I grew up only about 280 miles west of Transylvania, as the bat flies. So maybe my mother cooked with so much garlic to keep the vampires away from my sisters, my brother, and me. Actually, Austrians, like many Europeans, love the powerful bulb, and as a child I ate more than my share of it in soups, stews, sautés, roasts, and other savory dishes. But only as a professional chef did I learn the secret of roasting garlic. Because its texture is buttery and rich, I like to spread it on crostini. Once you've spread the roasted garlic over your toasts you can choose from a number of toppings.

Provided by @MakeItYours

Number Of Ingredients 18

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Ingredients

4 heads garlic
1/4 cup olive oil
12 slices of baguette or country-style Italian bread, sliced at a 45-degree angle about 1/2 inch thick
1/4 cup extra-virgin olive oil
Pureed garlic from 4 whole roasted heads of garlic (see above)
Shaved Parmesan, dry jack or Gruyère cheese
Fresh, creamy goat cheese, at room temperature
Roasted red bell peppers, home-roasted or bottled, cut into thin strips
Prepared tapenade (black olive and anchovy paste)
Oil-packed sun-dried tomatoes, cut into thin strips
Capers, drained
Roma tomatoes, thinly sliced, or halved, seeded, and diced
Fresh basil leaves, cut into fine julienne strips or left whole
Crushed red pepper flakes
Balsamic vinegar
Thinly sliced prosciutto
Anchovy fillets packed in olive oil, drained
Fresh mozzarella cheese, sliced

Steps:

Preheat the oven to 375°F. Put the garlic in a roasting pan and drizzle on the olive oil. Toss to coat thoroughly. Bake for 50 to 60 minutes, or until the garlic bulbs are very tender but not overly brown. Test by carefully giving a bulb a gentle squeeze while protecting your hand with a folded kitchen towel or an oven glove. Remove from the oven and allow to cool.
Using a sharp serrated knife, cut each head of garlic crosswise in half, midway between its leaf and root ends, to expose all the cloves inside. Their pulp will be golden brown and as soft as butter. You can squeeze it out of each half by hand or scoop it out with a small spoon or knife. Transfer the roasted garlic to a small bowl, pour in any olive oil from the baking dish, and stir and mash with a fork to form a smooth purée. You'll have 1/3 to 1/2 cup of purée, depending on the size of the garlic heads.
To make the Roasted Garlic Crostini, preheat the oven to 375° F. Brush the bread slices with the olive oil and arrange them on a baking sheet. Bake them until golden, 12 to 15 minutes. Remove them from the oven and let them cool to room temperature. Spread the puréed roasted garlic evenly on the tops of the crostini. Top the crostini with any of the options listed above, or make an assortment. Spread some with 1 tablespoon each of goat cheese; then decorate the cheese with strips of roasted bell pepper or a mixture of sun-dried tomato strips and capers, or a smear of tapenade. In place of the goat cheese, top others with diced tomato tossed with some fresh basil, a pinch of crushed red pepper flakes, and a drizzle of balsamic vinegar; with prosciutto and Parmesan cheese; with anchovy fillets and freshly ground black pepper; or with slices of Roma tomato and fresh mozzarella, topped with fresh basil leaves.
Wolfgang's Easy Tips:
The roasted garlic will keep for up to 3 days, covered, in the refrigerator.
In addition to using the garlic for the crostini below, try mixing it into stir-fried vegetables and spooning it onto pizzas; stir it into risottos or your mashed potatoes; add it to sauces for meat, poultry, seafood, or pasta; or purée it with butter to make the best garlic bread you can imagine.
Wolfgang Puck Makes It Easy: Delicious Recipes for Your Home Kitchen Recipe courtesy of Wolfgang Puck, (C) 2004 Rutledge Hill Press