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Recipe to Print-Roasted Garlic and Sun-Dried Tomatoes - Copy

$scale_by Recipe Name: Roasted Garlic and Sun-Dried Tomatoes - Copy Source: Submitted by: Last Modified: Course: Appetizer Used in Baskets: No Base: Other Kosher: Dairy Ethnicity: American Kosher for Passover: No Preparation Time: 0.00 Minutes Number of Servings: 4 Inactive Prep Time: 0.00 Original Num Servings: 4 Cooking Time: 0.00 Minutes Heart Healthy: No Oven Temp: 0 Approx. Cost/Serving: $3.92 # Sides Included: 0 Difficulty: Easy Yields : 0 Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments: You can use either fresh mozzrella (buffalo or cow) or use a block.

Ingredients: Directions: Roast garlic. Using a Terra Cotta garlic roaster, cut ½" off top of heads. Remove excess peel from outside of heads. Place in roaster. Drizzle olive oil over tops of heads. Place top on roaster and bake in 375 degrees oven for 1 hour. Boil water and add tomatoes and blanch for 2 minutes. Drain and return to heat. Add wine and allow to evaporate. Place in bowl and drizzle about 1 teaspoon of olive oil over them and toss. Chop when cool. Take slices of bread and combine remaining ingredients. Brush oil mixture on slices and bake about 5 to 7 minutes. Remove crostini from oven. When garlic is roasted, squeeze cloves out of peel and put in a bowl. Mash roasted garlic. Arrange garlic in center of serving platter. Arrange tomatoes around it. Edge with mozzarella and crostini. Serve. Place 1 piece of cheese on 1 crostini, top with tomatoes and garlic.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00