Roasted Garlic And Sweet Potato Crostini Recipe 465

ROASTED GARLIC AND SWEET POTATO CROSTINI RECIPE - (4.6/5)

Steps:

• 1. Heat oven to 400°. Cut ¼" from the top of each garlic head, exposing the cloves. Drizzle each with olive oil and wrap tightly in foil. Place in a baking dish and bake until heads are soft and lightly browned, 30-40 minutes; let cool slightly. Squeeze cloves from skins into a bowl; set aside. 2. Combine sour cream, zest, capers, pepper flakes, salt, and pepper in a bowl. Cover with plastic wrap and refrigerate. 3. Heat olive oil in a 10" skillet over medium heat. Add sweet potatoes, salt, and pepper; cover and cook, stirring occasionally, until softened and beginning to brown, about 8 minutes. Transfer to a paper towel-lined sheet; set aside. 4. Brush bread slices with olive oil, and place on a baking sheet. Bake, turning once, until crisp and golden, about 8 minutes. Remove and let cool slightly. Spread about 1 tsp. of the roasted garlic on each crostini. Divide sour cream mixture between crostini. Top with sweet potatoes, and garnish with chopped capers.

ROASTED WHOLE GARLIC CROSTINI

Steps:

• Preheat oven to 400 degrees F.
• Slice 1/2-inch off the pointed end of the garlic bulb to expose each clove. Place garlic on aluminum foil. Pour 1 teaspoon of olive oil over the top of each bulb and let it sink into the cloves.
• Wrap foil around garlic bulbs and bake for approximately 1 hour, or until exposed cloves are golden brown.
• In a dry saute pan over medium-high heat, toast pine nuts for approximately 5 minutes, or until golden brown.
• Toast baguette slices in oven or toaster oven.
• To serve, place garlic, cheese, pine nuts and parsley on a serving plate along side crostinis. Instruct guests to extract individual garlic cloves from bulb with a small fork, spread on toast, and top with goat cheese, pine nuts and parsley leaves.

SWEET POTATO CROSTINI

Steps:

• Preheat oven to 375°. Mix sugar and cinnamon. Arrange bread slices on an ungreased baking sheet. Brush with butter; sprinkle with sugar mixture. Bake until lightly browned, 5-7 minutes. Remove from oven; preheat broiler., Mix sweet potatoes, pecans, brown sugar and butter; spread over toasts. Top with marshmallows, pressing lightly. Broil 3-4 in. from heat until marshmallows are lightly toasted, 1-2 minutes.

ROASTED GARLIC CROSTINI

Steps:

• Trim tip off garlic head to expose cloves; place head on piece of foil.
• Drizzle oil over top; wrap in foil.
• Bake in 400°F oven until cloves are softened and caramelized, about 1 hour.
• Meanwhile, toast baguette slices on baking sheet in 400°F oven until golden, about 8 minutes.
• Spread pine nuts on small baking sheet; toast alongside baguette slices until lightly browned, about 5 minutes.
• To serve, arrange baguette slices, garlic, pine nuts, goat cheese and parsley on serving plate.
• Using small fork, remove 2 roasted cloves from garlic bulb; spread on baguette slice.
• Top with goat cheese round, pine nuts and parsley.

GARLIC-ROASTED SWEET POTATOES

Steps:

• In a small baking dish, combine the sweet potatoes and garlic. Drizzle with oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 25-30 minutes or until tender, stirring every 10 minutes.

ROASTED GARLIC CROSTINI WITH ASSORTED TOPPINGS

Steps:

• 1. Preheat the oven to 375°F. Put the garlic in a roasting pan and drizzle on the olive oil. Toss to coat thoroughly. Bake for 50 to 60 minutes, or until the garlic bulbs are very tender but not overly brown. Test by carefully giving a bulb a gentle squeeze while protecting your hand with a folded kitchen towel or an oven glove. Remove from the oven and allow to cool.
• 2. Using a sharp serrated knife, cut each head of garlic crosswise in half, midway between its leaf and root ends, to expose all the cloves inside. Their pulp will be golden brown and as soft as butter. You can squeeze it out of each half by hand or scoop it out with a small spoon or knife. Transfer the roasted garlic to a small bowl, pour in any olive oil from the baking dish, and stir and mash with a fork to form a smooth purée. You'll have 1/3 to 1/2 cup of purée, depending on the size of the garlic heads.
• 3. To make the Roasted Garlic Crostini, preheat the oven to 375° F. Brush the bread slices with the olive oil and arrange them on a baking sheet. Bake them until golden, 12 to 15 minutes. Remove them from the oven and let them cool to room temperature. Spread the puréed roasted garlic evenly on the tops of the crostini. Top the crostini with any of the options listed above, or make an assortment. Spread some with 1 tablespoon each of goat cheese; then decorate the cheese with strips of roasted bell pepper or a mixture of sun-dried tomato strips and capers, or a smear of tapenade. In place of the goat cheese, top others with diced tomato tossed with some fresh basil, a pinch of crushed red pepper flakes, and a drizzle of balsamic vinegar; with prosciutto and Parmesan cheese; with anchovy fillets and freshly ground black pepper; or with slices of Roma tomato and fresh mozzarella, topped with fresh basil leaves.

GARLIC CROSTINI

Steps:

• Mix olive oil and minced garlic in a heat-proof measuring cup. Microwave at half power for 30 seconds. Set aside.
• Note: depending on the size of your baguette, you may have to double the garlic oil ingredients.
• Preheat oven to 375*. Line a large baking sheet with parchment paper.
• Slice the baguette, on the diagonal, into 1/4" to 1/2" thick slices.
• Using a pastry brush lightly wipe both sides of the bread slices with garlic oil. Arrange on the baking sheet.
• Sprinkle (one side only), lightly with kosher salt and black pepper (if using).
• Bake for 10 minutes. Turn slices over and continue to bake for another 5 - 10 minutes or until golden in colour and crispy. The baking time will depend on the thickness of the slices and the amount of garlic oil used.
• Remove from the baking sheet and let cool in a single layer on a cooling rack.
• You can use these immediately, or allow to cool completely for storage in an airtight container.

GARLIC AND CHEESE CROSTINI

Steps:

• Preheat oven to 350°F with rack in middle.
• Arrange bread slices in 1 layer on a large baking sheet and brush tops with 3 tablespoons oil.
• Stir together remaining tablespoon oil, cheese, garlic, 1/4 teaspoon kosher salt, and 1/4 teaspoon pepper in a small bowl. Sprinkle each slice with about 1 teaspoon cheese mixture, mounding it slightly.
• Bake until topping just starts to melt, 6 to 8 minutes. Sprinkle with parsley and kosher salt to taste. Serve warm.

ROASTED GARLIC SWEET POTATOES

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Prick the sweet potatoes with a fork or the tip of a paring knife; set aside. Cut off the top of the heads of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of each head. Brush the cut cloves with the olive oil, then nestle each head into a piece of aluminum foil.
• Place the sweet potatoes and garlic cloves directly on the oven racks. Bake for about 1 hour, removing the sweet potatoes once they have softened, and removing the garlic heads once they are tender and nicely browned.
• Peel the sweet potatoes, and place into a mixing bowl. Squeeze the individual garlic cloves into the bowl, then add the butter, sour cream, cream cheese, and cayenne pepper. Mash until smooth, then season to taste with salt and pepper. Scrape the mashed potatoes into a 1 1/2 quart baking dish, and return to the oven for about 15 minutes to reheat.

ROASTED GARLIC MASHED SWEET POTATOES RECIPE RECIPE - (4.6/5)

Steps:

• 1. First we need to roast our Garlic so preheat the oven to 400 degrees. 2. Remove all the loose "paper like" outer layers from the Garlic bulb. Cut the top end off the Garlic Bulb. 3. Drizzle Olive Oil over the top of the Garlic Bulbs. Wrap the Garlic in foil and place in the preheated oven and roast for 40 minutes. 4. When Garlic is done roasting, remove from oven and set aside to cool so it will be easy to handle. 5. Wash and peel 6 large Sweet Potatoes. 6. In a large pot, bring about 4 quarts of Water to a boil. Then add in the Sweet Potatoes and return to a slow boil. Continue to boil them just until fork tender. 7. Drain the Potatoes and return them to the pot. 8. Add in the Butter, and Cream Cheese and mash well with a potato masher. 9. Give the old Pepper Mill a few turns over the Potatoes and Squeeze the Roasted Garlic from the bulbs into the Potatoes. Continue to mash them until everything is incorporated. 10. Once you have a nice Mashed Potato consistency you are ready to serve! ~Serve with a dollop of Sour Cream on top or a little more Butter. If you have some fresh Chives they would look great on top for a little garnish as well. I always have them in my garden and I would have added them on top....but I live in Minnesota and it is wintertime and snowing! -Enjoy! Recipe by: Hot Dish Homemaker