Spread roasted garlic over toasted crostini and top with our four cheese spread. A little slice of heaven!!
Course: Appetizers
Cuisine: Italian
Servings: 8
Author: Leanne Turcotte-Smith
Ingredients
3whole bulbsgarlic(not elephant garlic)
1-2T. extra virgin olive oil
1dashsalt and pepper
FOUR CHEESE SPREAD:
2(8 oz.) pkg.cream cheeseroom temperature
1/2c.Mozzarella cheeseshredded
1/2c.Parmesan cheeseshredded
1/2 c.Cheddar cheeseshredded
1/2tsp.seasoning salt
2baguette loavessliced
Instructions
ROASTED GARLIC: Preheat oven to 350 degrees. Soak clay garlic baker in cold water for 15 minutes. Cut top ½ inch off the bulbs of garlic exposing the garlic tops. Remove some of the loose papery skins (but not all) leaving the bulb intact. Place garlic bulbs in a clay garlic baker or on a foil-lined baking sheet, drizzle with olive oil, sprinkle with salt and pepper. Cover with clay lid or with foil if using a baking sheet. Bake for 1 hour or until garlic is soft and golden brown. Cover to keep warm.
FOUR CHEESE SPREAD: In a medium bowl mix cream cheese, mozzarella, Parmesan, cheddar, and seasoning salt with a fork until blended. Spread in a pie plate or a square 8x8 glass baking dish. Bake at 350 degrees until bubbly and light brown on top. Cover to keep warm.
CROSTINI: Turn oven heat up to broil. Slice baguette into ½ slices. Place on baking sheet and broil until lightly brown, turn baguette slices over and brown the other side approximately 2-4 minutes each side, watch closely.
To Serve - Spread roasted garlic like butter over toasted crostini and top with our four cheese spread.