Aired August 6, 2014
1 bulb of garlic
EVOO – Extra Virgin Olive Oil, for drizzling
Salt and pepper
1 pint cherry tomatoes, halved
A handful each parsley and basil, chopped
2 baguettes, batards or other 2- to 3-inch wide crusty long loaves, cut into slices and toasted
Cut off the top off of the garlic bulb to expose the cloves. Brush the garlic with oil and season liberally with salt and pepper. Wrap tightly in foil and roast 40-45 minutes. Let cool.
Arrange tomatoes on a baking sheet, drizzle with EVOO and season with salt and pepper. Roast in the oven until tomatoes begin to burst, about 15 minutes.
Once the garlic is cool, squeeze all of the garlic cloves out of the bulb into a large mixing bowl and mash until you have a smooth paste.
In a medium mixing bowl, add the tomatoes, parsley and basil, and mash together until it’s a spreadable consistency.
To serve, spread a thin layer of roasted garlic on toasted bread slices and top with tomato mixture.
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