Crostinis with Roasted Garlic, Sun-Dried Tomatoes, and Chèvre
These crostinis are a perfect appetizer to get everyone's taste buds ready for a hearty meal. They're a wonderful complement to a hearty red wine, such as Syrah, Sangiovese, or Zinfandel.
INGREDIENTS | SERVES 12
- 2 heads garlic
- ¼ cup plus 2 tablespoons good-quality extra-virgin olive oil
- 1 sourdough baguette
- 1 cup sun-dried tomatoes
- 1 cup fresh goat cheese (chèvre)
Preheat oven to 350°F.
Cut the top off each head of garlic to expose the meat of the cloves. Drizzle 1 tablespoon of olive oil on each head of garlic, and then place in a small roasting pan. Bake for 45 minutes to an hour; they are done when the cloves are tender and lightly browned.
Slice the baguette in ¼ inch pieces, across the grain. Brush each piece with olive oil, then place them olive-oil-side-up on a baking sheet. Toast at 350°F for 8 to 10 minutes until lightly browned. Cool.
Layer crostinis with a small slice of sun-dried tomato, 1 clove roasted garlic, and 1 teaspoon of fresh chèvre. Serve immediately.
Eggs and Butter
Cuisines from all over the world include some version of eggs cooked in frothy butter. The French word omelette dates back to the sixteenth century and is derived from the Latin lamella, which means “small, thin plate.” In Persia, a kookoo involves beating and frying eggs mixed with herbs in butter. Middle Eastern cuisine includes the eggah, a thick egg cake filled with vegetables, meats, and even noodles. Spanish tortillas and Italian frittatas are near cousins of the omelette, too.