Alamo Springs Café's Roasted Garlic Crostini with Goat Cheese
This simple appetizer from Alamo Springs Café in Fredericksburg looks impressive, but it’s quite simple to make. It’s a real conversation starter that gets your guests involved in squeezing and spreading that sweet, buttery garlic from the bulb onto freshly toasted bread. This recipe calls for basil powder to be sprinkled on the crostini. It adds a bit of zest, but you can also use dried or fresh basil as well.
- 4 heads garlic
- ¼ cup olive oil
- 12 slices of baguette or country-style Italian bread sliced ½-inch thick on the bias
- ¼ cup extra-virgin olive oil
- Basil powder for sprinkling
- One 8-ounce log fresh goat cheese
- To make the roasted garlic puree: Preheat the oven to 375°F. Slice the tops off of each garlic bulb and place in a 9-by-13-inch pan. Drizzle with the olive oil and toss to coat. Bake for 50 to 60 minutes, or until the garlic bulbs are very tender, but not overly browned. 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 let cool.
- To make the crostini: Preheat the oven to 375° F. Brush the bread slices with the olive oil and sprinkle lightly with basil powder. Arrange them on a baking sheet. Bake for 12 to 15 minutes, or until golden brown. Remove from the oven and let cool completely.
- Arrange the crostini on a platter with roasted garlic bulbs, goat cheese, and small cheese knives. Sprinkle the goat cheese with more basil powder. Let your guests help themselves, squeezing the garlic onto the crositini and spreading with the goat cheese. Enjoy!
You can also provide other fun toppings in small dishes like olive tapenade, roasted red peppers, balsamic vinegar, red pepper flakes, thinly sliced fresh basil, etc., so guests can customize their own crostini. This recipe is courtesy of Alamo Springs Café.
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