directions
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1
Preheat oven to 400 degrees
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2
Slice off top of each head of garlic to expose the cloves and place in a pie plate. Drizzle with olive oil and cover tightly with aluminum foil
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3
Bake for 1 hour or until garlic is golden brown
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4
Cool.Dice sun-dried tomatoes and toss with balsamic vinegar and pepper; set aside
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5
Stack the basil leaves and cut across into julienne strips
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6
Squeeze garlic from bulbs and mash
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7
Slice baguette diagonally into 24 slices, 1/2-inch thick
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8
Arrange on a baking sheet and bake to lightly toast for 8 minutes
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9
Spread garlic on baguette toasts and top with a piece of Cambozola, the sun-dried tomatoes and a bit of basil.
ROASTED GARLIC AND CAMBOZOLA CHEESE TOASTS
ingredients
- 6 large heads roasted garlic
- 3 tablespoons olive oil
- 8 fresh basil leaves
- 1 cup drained sun-dried tomatoes in oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon freshly ground pepper
- 1 crusty baguette
- 8 to 12 ounces Cambozola cheese,
- at room temperature