Bruschetta with Roasted Garlic Tapenade

1. 1

   To Make the Rosted Garlic:

2. 2

   Peel the loose outer paper from the garlic bulbs and cut about 1/4 inch off the tops to expose some of the clives.

3. 3

   Drizzle each bulb with 1/2 teaspoon of oil.

4. 4

   Place the bulbs in a terracotta garlic roaster or wrap them in aluminum foil.

5. 5

   Bake in a 350F oven for 45-60 minutes, or until the garlic is soft.

6. 6

   Not that it takes a little longer to bake garlic in a terracotta garlic roaster than in foil.

7. 7

   Serve the garlic immediately, either from the roaster or arranged on a plate.

8. 8

   To release the cloves, simply squeeze them from their wrappers.

9. 9

   Squeeze any lefotver cloves into a small covered container and refrigerate up to a few days.

10. 10

    To Make the Tapenade:

11. 11

    Place all the ingredients in a blender or food processor and process just until blended.

12. 12

    The tapenade should not be completely smooth.

13. 13

    Serve as a dip with crackers.

14. 14

    Store any leftover tapenade in a covered container in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.