Roasted garlic is a great addition to bruschetta. It also adds great flavor to your favorite salad dressings.
Makes 1 head
- 1 head garlic, top third sliced off
- 2 tablespoons olive oil
- Preheat oven to 400 degrees. Place garlic on a piece of parchment-lined foil, and drizzle with oil. Fold to enclose garlic. Place on a baking sheet, and roast until soft, 45 minutes to 1 hour. Let cool.
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 teaspoon finely chopped fresh thyme
- 1/2 teaspoon finely chopped fresh rosemary, oregano, or marjoram
- Coarse salt and freshly ground pepper
- 1/3 cup extra-virgin olive oil
- 3 cloves roasted garlic
- 6 slices (1/4 inch thick) rustic bread, cut on the diagonal
- 2 large beefsteak tomatoes (each about 9 ounces), coarsely chopped
- Preheat oven to 400 degrees. Combine herbs, 1/2 teaspoon salt, 1/8 teaspoon pepper, the oil, and roasted garlic, mashing garlic with the back of a fork.
- Arrange bread in a single layer on baking sheets. Brush some of the herb mixture on tops. Bake until edges begin to brown, about 8 minutes.
- Toss tomatoes with remaining herb mixture, salt, and pepper. Serve toasts topped with tomato salad.
Read more at Marthastewart.com: Herb Toasts and Tomato Salad and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com