Monday, April 16, 2012

Recipe Monday

I just want to give a quick shout out to roasted garlic. It's kind of fantastic. And by kind of, I mean amazing. If you haven't tried roasted garlic before then you're in for a treat. It isn't as pungent as raw garlic, trust me. Once it's roasted, it has this slightly sweet and nutty flavor. I'll stop raving about the roasted garlic and just move on to the recipe. 

Ingredients

First you'll want to roast your garlic. This takes a little time, so you at least want to get it started before all of the other steps. Cut your a garlic bulb completely in half (horizontally not vertically). Drizzle some olive oil over each half of the bulb.

Put the halves back together and wrap it all up in some foil. Stick in an oven that has been preheated to 375°F for approximately 50 minutes. 

I would start everything else about 30 minutes into the cooking time for your roasted garlic. This part really doesn't take too long. Dice up 1 orange bell pepper, 1/2 an onion, and some sun dried tomatoes. I used a 3.5 oz package. 

Throw it all into a pan with a little bit of olive oil. Season with pepper and salt to taste. Saute over a medium heat for 10 to 15 minutes or until tender. 

Slice your baguette (or other choice of bread) into thin slices.

After the cooking time, you should have this gorgeous bulb of roasted garlic that has slightly browned in color. Of course, you'll also have your yummy sauteed veggies.

Each clove of garlic will be extremely soft after being roasted. To put this all together you just smear some garlic onto a slice of bread.

Then top it with the sauteed tomatoes, onions, and pepper. 

Maybe you're thinking, "Hey, this isn't bruschetta." Well, it is. I always thought bruschetta was just the type with basil, tomato, and mozzarella. Apparently it comes in a variety of forms. Who knew? I obviously did not know this. I think usually that bruschetta has toasted bread, which you could easily do with this! This is a delicious little snack and a quick little appetizer that you could serve up easily at a party.

Until next time.

0 comments:

Post a Comment