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Roasted Garlic Sun Dried Tomato Crostinis

Roasted Garlic Sun Dried Tomato Crostinis

Course Appetizer
Cuisine American, Italian
Keyword crostini, roasted garlic, sun dried tomatoes, sundried
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 24 pieces

Ingredients

Roasted Garlic Spread

  • 2 heads Fresh Garlic
  • 2 teaspoons Olive Oil
  • Salt and Pepper to taste
  • 4 ounces Mascarpone, softened
  • 4 ounces Cream Cheese, softened
  • 1/2 teaspoon Kosher Salt

Crostini Toppings

  • 1 loaf Baggett, or similar bread
  • 1/2 cup Olive Oil
  • 1 cup Spanish Olives, cut in thirds
  • 1 cup Sun Dried Tomatoes, sliced
  • 1/2 cup Red Onion, diced small
  • 1/4 cup Fresh Basil, sliced (chiffonade)
  • Fresh Cracked Black Pepper topping

Instructions

Roasted Garlic Spread

  1. Heat the oven to 400°F. A toaster oven works great for this if you have one.

  2. Cut the tops off the head of garlic, about 1/2 inch, and discard the top. Pour about 1 teaspoon of olive oil on the cut part of the garlic. Season with salt and pepper and wrap in aluminum foil.

  3. Place the garlic in the oven and roast for 1 hour. Remove from the oven and let cool. Take the garlic out of the foil.

  4. Grab a small mixing bowl. Hold the garlic heads upside down (the roots will be facing up). Squeeze the garlic out of the skins of the heads. Try to get out as much as you can. Mix the garlic into a paste.

  5. Add the mascarpone, cream cheese, and salt and mix thoroughly.

Crostinis

  1. While the garlic is roasting, slice the bread on a diagonal into 1/4 inch pieces on a diagonal. Depending on the bread, you should get about 24-30 pieces.

  2. Brush olive oil on both sides of each pieces of bread. Arrange them on a sheet pan or 2 depending on the size of the bread.

  3. When the garlic comes out of the oven, lower the temperature to 385°F. Place the bread in the oven and toast for 10-12 minutes until crispy.

Assembly

  1. Spread some roasted garlic spread on each piece of bread. Add some red onions, sun dried tomatoes, and olives. Finish off with a little cracked pepper and fresh basil.