Roasted Garlic & Sun-Dried Tomato Toast |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 36 |
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During the busy holiday season, I really love special appetizers that are actually easy to prepare. This recipe fits the bill. Ingredients:
4 whole garlic bulbs |
1 can (14-1/2 ounces) beef broth |
1 cup olive oil |
1 package (3-1/2 ounces) sun-dried tomatoes (not packed in oil), chopped |
1 french bread baguette (10-1/2 ounces), cut into 1/2-inch slices |
Directions:
1. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of each garlic bulb. Place garlic in a 9-in. deep-dish pie plate. Add the broth, oil and tomatoes.
2. Bake, uncovered, at 425° for 30-35 minutes or until garlic is softened. Cool for 10-15 minutes. Place baguette slices on ungreased baking sheets. Bake at 425° for 4-6 minutes or until toasted.
3. Squeeze softened garlic into a small bowl; spread over baguette slices. With a slotted spoon, top each slice with tomatoes. Yield: 3 dozen.
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