Crostini Topped with Roasted Garlic Cloves, Parmesan Reggiano, Slow Roasted Tomatoes and Chives
- 2 heads roasted garlic, (see recipe)
- 6 tablespoons parmegiano reggiano, grated
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon salt & pepper to taste
- 2 teaspoons fresh chives, cleaned, dried and minced (some extra for garnish)
- 1 teaspoon roasted garlic, (see recipe)
- 2 teaspoons extra virgin olive oil
- 12 slices baguette, cut on an angle, 1/4" thick
- 12 small pear cherry tomatoes, or grape tomatoes - roasting recipe under "notes"
Preheat the oven to 350 degrees. Squeeze the warm garlic cloves from their papery skins (recipe below) into a small bowl. Add freshly grated parmesan reggiano, olive oil, salt and pepper to taste and the chives. Mix well to blend. Mix the teaspoon of roasted garlic and 2 t. olive oil until blended.
Place the baguette slices on a baking sheet. Using a pastry brush, brush the top sides of the bread with the garlic and oil. Bake for 3 minutes until the garlic sizzles, but not browned at all. Remove from the oven, and top each slice with a portion of the roasted garlic/parmesan/chive mixture. Top each with 3 halves of roasted tomatoes. Bake for 7 - 10 minutes until just golden and bubbly.
Roasted Garlic Heads in the Oven - Recipe
To roast Pear Cherry or Grape Tomatoes:
Preheat the oven to 300 degrees, Wash, dry and cut tomatoes in half. Place them cut side up in a small baking pan to fit.
Drizzle with 2 t. olive oil, and roast uncovered until the tomatoes are reduced in size, and the flavor condensed - about 30 minutes.
These can be made a few days in advance, keep covered in a tightly sealed container in the refrigerator. Toss them into other dishes, such as pasta and salads.