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Roasted Garlic & Sun-Dried Tomato Toast Recipe

During the busy holiday season, I really love special appetizers that are actually easy to prepare. This recipe fits the bill.

This recipe is:

Diabetic Friendly

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Roasted Garlic & Sun-Dried Tomato Toast Recipe

Prep: 20 min. Bake: 35 min. + cooling

Yield: 36 Servings

20 35 55

Ingredients

4 whole garlic bulbs
1 can (14-1/2 ounces) beef broth
1 cup olive oil
1 package (3-1/2 ounces) sun-dried tomatoes (not packed in oil), chopped
1 French bread baguette (10-1/2 ounces), cut into 1/2-inch slices

Directions

Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of each garlic bulb. Place garlic in a 9-in. deep-dish pie plate. Add the broth, oil and tomatoes.
Bake, uncovered, at 425° for 30-35 minutes or until garlic is softened. Cool for 10-15 minutes. Place baguette slices on ungreased baking sheets. Bake at 425° for 4-6 minutes or until toasted.
Squeeze softened garlic into a small bowl; spread over baguette slices. With a slotted spoon, top each slice with tomatoes. Yield: 3 dozen.

Nutritional Facts 1 appetizer equals 89 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 146 mg sodium, 9 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Originally published as Roasted Garlic & Sun-Dried Tomato Toast in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p38