Roasted Garlic and Tomatoes on Toasts
This recipe is a family favorite from over ten years ago. Napa Valley Grille was a restaurant that had a location in Providence at the new mall. It was one of the first experiences I had with California cuisine. The wedge caesar the hangar steak salad, and the family favorite, roasted garlic platter. The appetizer came with an entire roasted garlic, some tomato chutney and a couple other accouterments.
I used to order it for dinner, and eat the entire thing myself. It was glorious. I used to smell like garlic for days but I was fifteen so no one really cared except for my sister who complained during car rides.
This recipe is homage to the days of garlic laden meals, family dinners and the first time I learned that garlic lingers.
Roasted Garlic and Tomatoes on Toasts
serves two as an appetizer, or one brave soul for dinner
INGREDIENTS
- Whole Garlic Head
- 20-30 Cherry Tomatoes
- 4-6 tbs Olive Oil
- 5-8 leave of Basil
- 1 tsp Italian Herbs
- 1 tsp Red Pepper Flakes
- French Bread
INSTRUCTIONS
It's best to prepare and roast the garlic first since it can be consumed at room temperature. Heat your oven to 375F. Cut the top off of your garlic enough to cut through a good majority of the cloves, while also not eliminating too much garlic. If you need to cut a few on the edges lower and separately, do so. Take a square of aluminum foil and start to wrap the garlic, before closing sprinkle with salt and cover with olive oil in all the little gaps and wholes. At least 2 tbs. Roast for 45 minutes and set aside.
Prep your cherry tomatoes by cutting in quarters and lay out on a baking sheet lined with parchment paper. Sprinkle with herbs, fresh basil, red pepper flakes, a pinch of salt and pepper and drizzle with olive oil. Roast in a 275F oven for 50 minutes or until roasted but not burned.
Last but not least toast your slices of french bread. Spray with a little olive oil and place in your oven at 500F until golden, about 7 minutes on each side. Watch carefully.
To serve place each part on a platter all together, and make sure to include a good cheese knife that will scoop out the garlic cloves (not too pointy, but round instead).