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Roasted Garlic & Sun-Dried Tomato Toast

 Roasted Garlic & Sun-Dried Tomato Toast
During the busy holiday season, I really love special appetizers that are actually easy to prepare. This recipe fits the bill.
36 ServingsPrep: 20 min. Bake: 35 min. + cooling

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,

2 of 2

Roasted Garlic & Sun-Dried Tomato Toast (continued)

Nutritional Facts: 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.