Roasted Garlic with Pesto
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Garlic roasted in olive oil, served with goat cheese and pesto on crostini
- Author: TJ
- Prep Time: 15
- Cook Time: 60
- Total Time: 1 hour 15 minutes
- Yield: 2-3 servings 1x
- 1 large head of garlic
- Olive oil
- 1/2 French baguette – sliced and toasted
- Salted butter – softened
- 2 oz goat cheese – in a ramekin
- 2 oz pesto sauce – in a ramekin (get the recipe HERE)
- Preheat oven to 375
- Slice your baguette into 3/8″ slices on the bias (diagonally)
- Butter each slice and bake until lightly browned, but not crispy – about 5-8 minutes and set aside
- While baking the bread, peel the outer papery skin off the garlic head
- Expose the top of each clove using a paring knife and wrap the head with a piece of aluminum foil, leaving the top exposed
- Pour a tablespoon of olive oil over the garlic and take care that each clove is well oiled
- Wrap and enclose the head and place in a small baking dish or muffin pan to keep it upright
- Bake for about 55 minutes
- Remove from the oven, carefully unwrap and serve with 4-5 crostini, pesto sauce and goat cheese