Subject: Roasted Garlic Bruschetta
From: Unicorn (unicorn@indenial.com)
Date: Mon Jul 15 2002 - 02:39:54 EDT
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FOOD FUNNY
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Thanks to Moria Siegel for this true food funny with a message:
I was stuck marching in a Christmas parade in the freezing rain with
my Girl Scout troop. I was quite exhausted upon arriving home (not to
mention wet) and our cupboard was quite bare. Now, as my husband is
not the cooking type, I made him a deal that if he went to the store
and bought all the stuff for dinner, I would cook it. He begrudgingly
obliged me, although some of his previous shopping trips had ended
with less than savory results. He was told to get the items for
hamburgers, as well as something for dessert. Well, imagine my
surprise when he bought all of the right things for dinner, then
presented me with a beautiful chocolate cake. The catch? He found
that you could have a message written on the cake for free. The woman
at the bakery must have thought he was nuts to have her write, "Don't
send me shopping!" Somehow though, it didn't surprise me at all.
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TODAY'S RECIPE
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This week I revisit the "Favorite Ingredients" theme with a quintet of
recipes featuring the stinking rose. I love all the edible members of
the allium species (actually a member of the lily family, it also
includes onions, leeks, and chives), but there's just something about
garlic that starts my mouth watering. Here is the lineup:
Monday's Starter
Roasted Garlic Bruschetta
Tuesday's Soup or Salad
Roasted Garlic Soup
Wednesday's Side Dish
Pasta with Garlic and Basil
Thursday's Entree
Chicken in Browned Garlic Sauce
Friday's Dessert
Garlic Ice Cream
Since roasted garlic is featured in several of this week's recipes,
I'll start with a quick recipe:
Quick Roasted Garlic
2 heads garlic
2 Tbs (30 ml) olive oil
Salt and freshly ground pepper to taste
Break the heads of garlic into individual cloves but do not peel them.
Spread them on a baking sheet, drizzle with the oil, and season with
salt and pepper. Bake in a preheated 375F (190C) oven for 30 minutes.
To peel, squeeze the thicker ends of the cloves to force the soft
garlic out of the papery shells.
Bruschetta (pronounced brew-SKEH-tah) is traditionally grilled over
hot coals, but your oven's broiler will do the job. The real secret
to this recipe is the bread - use a rustic round loaf with a thick,
crunchy crust if possible.
Roasted Garlic Bruschetta
2 heads garlic, roasted and peeled
Extra-virgin olive oil
Salt and freshly ground pepper to taste
8 - 12 thick slices good quality, crusty bread
Mash the garlic with enough olive oil to make a thick paste and season
with salt and pepper. Grill or broil the bread until toasted on both
sides. Spread the garlic paste on one side, drizzle with additional
olive oil if desired, and serve immediately. Serves 4 to 6.
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