Roasted Garlic:
1 Head of Garlic
2 Tablespoons Olive oil

Spread:
1 Head of roasted garlic
¾ Cup grated Parmigianino Reggiano Cheese
½ Cup Fresh Basil
2 Tablespoons Lemon Juice
2 Tablespoons White Wine
2 Teaspoons Salt
1 Teaspoon pepper

Crostini:
1 loaf French baguette
¼ cup olive oil
Garnish of Italian Parsley

To Make Roasted Garlic: Preheat oven to 375 degrees F. Chop top off of garlic. Place garlic in center of a sheet of aluminum foil. Drizzle garlic with olive oil and wrap up garlic in aluminum foil.

Place in oven for approximately 45 minutes until garlic is golden brown.

To Make Spread: Squeeze out roasted garlic from skins and discard skins. Place roasted garlic in food processor.

Place remaining spread ingredients into processor. Blend until completely incorporated.

Refrigerate until ready to serve.

To Make Crostini: Preheat oven to 400 degrees F.

Slice baguette on the diagonal into thin slices approximately ½ inch thick. Brush with olive oil and place on a baking sheet.

Place baking sheet in oven and toast bread until golden brown approximately 10 minutes. Beware they can burn easily, check often. Remove from oven and allow bread to cool.

When ready to serve, take a spoonful of spread and spread on one side of bread. Top with a small piece of Italian parsley and serve.

This entry was posted on Tuesday, February 19th, 2008 at 4:09 pm and is filed under Appetizers. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.