Goat Cheese, Roasted Garlic,And Tomato Croutes
- 1 whole garlic head
- Cooking spray
- 3 plum tomatoes, each cut into 4 wedges
- 1/2 cup (2 ounces) crumbled goat cheese
- 12 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted
- Preheat oven to 425u0b0.
- Remove white papery skin from garlic head (do not peel or separate the cloves); wrap in foil. Line a baking sheet with foil; coat foil with cooking spray. Arrange tomato wedges in a single layer on foil. Bake garlic and tomatoes at 425u0b0 for 40 minutes, turning tomatoes after 20 minutes. Remove tomatoes from oven; bake garlic an 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 with a fork until blended.
- Spread 2 teaspoons goat cheese mixture over each bread slice. Top each with 1 tomato wedge.
garlic, cooking spray, tomatoes, goat cheese, bread baguette
Taken from www.myrecipes.com/recipe/goat-cheese-roasted-garlicand-tomato-croutes (may not work)