I never tire of recipes that invite everyone to gather around, and Roasted Garlic and Sun-Dried Tomato Crostini is one of them. This is exactly the sort of small bite that disappears quickly when friends gather around. It’s especially handy for days when I want something straightforward without settling for dull.
Ingredients
- An easy recipe any one can make, perfect for Super Bowl Sunday 🏈 or as a side dish next to fish, chicken, or pasta.
- ⭐️Unsalted butter
- ⭐️3 heads garlic
- ⭐️sun-dried tomatoes packed in
- Oil
- ⭐️chopped parsley
- ⭐️crushed chili pepper
- ⭐️salt and pepper
- ⭐️a drizzle of olive oil
- ⭐️1 loaf French baguette
Instructions
- P. S. Forgive me for not taking a pic after. I’m still learning how to film and cook at the same time ☹️ But I promise I will get better.
- This recipe doesn’t really need measurements that’s how easy it is, you really can’t mess it up and if you have left over spread use it to dress pasta or chicken or make more crostini. It stores well in the fridge for 5 days.
- Bring your butter to room temperature preferably unsalted. Roast you garlic with olive oil, salt and pepper in an aluminum foil parcel, roast for about 35 to 40 minutes in a 400 degree oven after it’s done check that it’s Caramelized leave it on the side to cool. In the meantime chop you r parsley add it to the butter, chop your sun-dried tomatoes, I prefer the ones packed in oil add chili flakes and salt and pepper to your liking, squeeze your garlic cloves into the butter and mix. Cut your baguette on the bias. Slather your spread on each peace of crostini place it on a baking sheet and bake under the broiler on high and voilà 👌🏼.
- P. S. Make sure and keep an eye on the crostini they tend to broil very quick.