Roasted Garlic & Sun-Dried Tomato Toast Recipe

Publisher Photo

Roasted Garlic & Sun-Dried Tomato Toast Recipe

Be the first to add a review
Publisher Photo
During the busy holiday season, I really love special appetizers that are actually easy to prepare. This recipe fits the bill.
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 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.
Originally published as Roasted Garlic & Sun-Dried Tomato Toast in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p38

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
  3. Squeeze softened garlic into a small bowl; spread over baguette slices. With a slotted spoon, top each slice with tomatoes. Yield: 3 dozen.
Originally published as Roasted Garlic & Sun-Dried Tomato Toast in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p38

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRoasted Garlic & Sun-Dried Tomato Toast

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review