Flavorwave optional browning tray required.
When you roast garlic. its flavour becomes unbelievably mellow and buttery.
4 large plum tomatoes
1/2 tsp salt
1/3 cup fresh basil, chopped
1/2 tsp black pepper
1 head garlic cloves
12 slices baguette, toasted
2 Tbsp fresh parsley, chopped
1/2 cup (2 oz.) goat cheese (optional)
2 Tbsp olive oil
3 garlic cloves chopped
1) Cut tomatoes in wedges horizontally and scoop out seeds. Remove white papery skin from garlic head (do not peel or
separate cloves). Wrap garlic head in foil. Lightly oil Flavorwave optional browning tray and place on bottom rack,
arrange tomato wedges in a single layer on tray. Bake garlic and tomatoes at 425°P for 30 minutes turning tomatoes after
15 minutes.
2) Remove tomatoes from oven and dice; chop the 3 garlic cloves, chopped basil and parsley. Season with salt and pepper to
taste. Mix all together. Bake garlic head and 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 (if using) with a fork until blended.
3) Spread 2 teaspoons goat cheese mixture over bread slice or simply use the mashed garlic pulp. Top each slice with tomato
mixture.
Servings: 6
Yield: Serving size: 2 croutes
Degree of Difficulty: Easy
Oven Temperature: 425°P
Cooking Times
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Inactive Time: 10 minutes
Total Time: 55 minutes
Nutrition Facts
Serving size: serving size: 2 croutes.
Percent daily values based on the Reference Daily Intake
(RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
TIP: Variation
Removing the goat cheese from the recipes, will remove 40 calories per serving.
Instead of chopping the 3 garlic cloves, cut side of raw garlic clove and rub on the toasted bread slices.
Author: Chef Claude
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