Roasted Garlic Cheese Toasts Recipes

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MAKE-AHEAD GARLIC TOAST



Make-Ahead Garlic Toast image

I love this because I always have leftover bread and it goes to waste most of the time. The best part is that you can pull out as many pieces as you want and bake them straight from the freezer!

Provided by cook205

Categories     Appetizers and Snacks     Garlic Bread Recipes

Time 1h15m

Yield 18

Number Of Ingredients 5

½ cup butter, softened
⅓ cup grated Parmesan cheese
1 teaspoon dried parsley
½ teaspoon garlic powder
1 (1 pound) loaf Italian bread, cut into 1 inch slices

Steps:

  • Mix butter, Parmesan cheese, parsley, and garlic powder in a bowl. Arrange Italian bread on a large baking sheet and spread each slice with garlic butter mixture. Place baking sheet in freezer and freeze until bread solid, about 1 hour. Transfer bread to a resealable plastic freezer bag until ready to use.
  • Preheat oven to 425 degrees F (220 degrees C). Arrange desired number of slices, butter-side up, on a baking sheet.
  • Bake in preheated oven until bread is toasted and butter is melted, 5 to 7 minutes.

Nutrition Facts : Calories 120.3 calories, Carbohydrate 12.7 g, Cholesterol 14.9 mg, Fat 6.4 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 3.7 g, Sodium 206.4 mg, Sugar 0.2 g

ROASTED GARLIC MAC AND CHEESE



Roasted Garlic Mac and Cheese image

Add a flavor-packed twist to a comfort food classic with a tried-and-tested recipe for extra-creamy Roasted Garlic Mac and Cheese.

Provided by Kelly Senyei

Time 1h45m

Number Of Ingredients 14

4 Tablespoons (1/2 stick) unsalted butter
2 cups Panko Japanese bread crumbs
3 Tablespoons chopped fresh chives
1 head garlic
Olive oil
1 pound uncooked pasta (such as cavatappi, shells or rigatoni)
1 stick (8 Tablespoons) unsalted butter
6 Tablespoons all-purpose flour
5 cups whole milk
5 1/2 cups coarsely shredded cheddar cheese (white, yellow or a mix of both)
1/2 cup grated Parmesan cheese
1/2 teaspoon ground mustard powder
1 1/2 teaspoons salt
1 teaspoon ground black pepper

Steps:

  • Melt the butter in a medium saucepan over medium heat. Add the breadcrumbs and chives, stirring to combine. Cook for 1 to 2 minutes until toasted slightly. Transfer to a small bowl and set aside.
  • Preheat the oven to 400ºF.
  • Slice the top one-third off the head of garlic. Place the bottom portion on a piece of foil, drizzle it with olive oil, and season it with salt and pepper. Place the top portion back on the head of garlic and crumple the foil to create a sealed packet. Roast the garlic until golden and soft, about 45 minutes.
  • Remove the roasted garlic from the oven and squeeze the cloves into a bowl. Using a fork, mashing the cloves into a paste. Set aside.
  • Cook the pasta in a large pot of well-salted water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Butter a 13x9-inch shallow baking dish.
  • In a large, heavy saucepot (such as a Dutch oven), melt 1 stick butter over medium-low heat. Stir in the flour and reserved garlic paste. Cook the roux, stirring constantly, for 3 minutes until golden. Whisk in the milk. Bring the sauce to a boil, whisking constantly, then reduce it to a simmer and let it cook for 3 minutes. Stir in the shredded cheddar cheese, Parmesan cheese, mustard powder, salt and pepper until well combined.
  • Add the pasta and the reserved 1/2 cup of pasta water to the pot, stirring to combine. (It will be soupy.) Transfer the macaroni and cheese to the buttered baking dish. Sprinkle it with the reserved crumb topping and place it on a sheet tray (in the event it bubbles over while baking). Bake the macaroni and cheese for 20 to 25 minutes until it's golden brown and bubbling.
  • The garlic head can be roasted, and the garlic gloves mashed, 1 day in advance. Store the garlic paste, covered, in the fridge.
  • The macaroni and cheese can be baked in a large baking dish or several smaller ramekins for individual servings.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition Facts : Calories 517 kcal, Carbohydrate 44 g, Protein 24 g, Fat 26 g, SaturatedFat 16 g, Cholesterol 78 mg, Sodium 795 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

TOASTED GARLIC BREAD



Toasted Garlic Bread image

Quick and scrumptious garlic bread that will complement any Italian meal. Melted mozzarella is optional, but delicious!

Provided by Clair

Categories     Appetizers and Snacks     Garlic Bread Recipes

Time 15m

Yield 10

Number Of Ingredients 7

1 (1 pound) loaf Italian bread
5 tablespoons butter, softened
2 teaspoons extra virgin olive oil
3 cloves garlic, crushed
1 teaspoon dried oregano
salt and pepper to taste
1 cup shredded mozzarella cheese

Steps:

  • Preheat the broiler.
  • Cut the bread into slices 1 to 2 inches thick.
  • In a small bowl, mix butter, olive oil, garlic, oregano, salt and pepper. Spread the mixture evenly on the bread slices.
  • On a medium baking sheet, arrange the slices evenly and broil 5 minutes, or until slightly brown. Check frequently so they do not burn.
  • Remove from broiler. Top with cheese and return to broiler 2 to 3 minutes, until cheese is slightly brown and melted. Serve at once.

Nutrition Facts : Calories 212.8 calories, Carbohydrate 23.4 g, Cholesterol 22.5 mg, Fat 10.1 g, Fiber 1.3 g, Protein 6.9 g, SaturatedFat 5.3 g, Sodium 376.2 mg, Sugar 0.5 g

BROCCOLI AND GARLIC-RICOTTA TOASTS WITH HOT HONEY



Broccoli and Garlic-Ricotta Toasts with Hot Honey image

Crispy roasted broccoli proves it works just as well as an appetizer as it does a side dish.

Provided by Claire Saffitz

Categories     Bon Appétit     Appetizer     Hors D'Oeuvre     Broccoli     Bread     Ricotta     Garlic     Vegetarian     Honey

Yield 6 servings

Number Of Ingredients 10

1 baguette, sliced 1/2" thick on a diagonal (about 12 slices)
6 Tbsp. extra-virgin olive oil, divided
1 head of broccoli, stem peeled, stem and florets chopped into 1/2" pieces
1 head of garlic, cloves separated
1 Tbsp. honey
1 Tbsp. white wine vinegar
1/2 tsp. crushed red pepper flakes
1 1/2 cups fresh ricotta
Kosher salt
Freshly ground black pepper

Steps:

  • Place racks in upper and lower thirds of oven; preheat to 400°F. Arrange bread slices in a single layer on a rimmed baking sheet and drizzle with 2 Tbsp. oil. Toss on baking sheet to coat, then arrange again in a single layer. Place broccoli and garlic on another rimmed baking sheet and drizzle with remaining 4 Tbsp. oil. Season generously with salt and toss to combine.
  • Place broccoli on top rack and bread on bottom rack and roast until bread is golden brown and crisp, 10-12 minutes. Remove bread from oven and continue to roast broccoli and garlic, tossing once, until broccoli is browned all over and garlic is tender, another 15-20 minutes. Let cool slightly.
  • Meanwhile, whisk honey, vinegar, and red pepper flakes in a small bowl.
  • As soon as garlic is cool enough to handle, squeeze cloves out of their skins and mash in another small bowl to form a paste. Add ricotta and mix well; season with salt and black pepper.
  • Spread ricotta over toasts and top with roasted broccoli. Arrange on a platter and drizzle with honey mixture.

BAKED TOMATOES, PEPPERS, AND GOAT CHEESE WITH CRISPED TOASTS



Baked Tomatoes, Peppers, and Goat Cheese with Crisped Toasts image

A marriage between two of our favorite summer fruits, this savory-sweet dish is decorated with soft cheese and a hint of garlic. Served over a crispy baguette, it's the perfect summer lunch, midday snack, or party appetizer.

Provided by Maggie Ruggiero

Categories     Lost Recipes of Gourmet     Appetizer     Summer     Tomato     Hors D'Oeuvre     Hot Pepper     Goat Cheese     Quick & Easy     Soy Free     Peanut Free     Tree Nut Free     Vegetarian

Yield 8 servings

Number Of Ingredients 7

3 Tbsp finely chopped shallot
2 garlic cloves, finely chopped
4 Tbsp extra virgin olive oil, divided
1 1/2 pints grape or cherry tomatoes, halved
1/3 cup chopped piquillo peppers
8 (1/4-inch thick) rounds soft mild goat cheese
Accompaniment: toasted baguette slices or crackers

Steps:

  • Preheat broiler.
  • Cook shallot and garlic in 3 Tbsp. oil in a 12-inch skillet over medium heat, stirring, until softened, about 2 minutes. Add tomatoes, red peppers, and 1 tsp. each kosher salt and pepper and cook, stirring, until tomatoes are softened and juicy, about 5 minutes.
  • Transfer mixture to a 1 1/2-2 qt shallow baking dish and arrange cheese over top and drizzle with remaining 1 Tbsp. olive oil. Broil until cheese is softened and lightly charred, 3-5 minutes.

ROASTED GARLIC APPETIZERS



Roasted Garlic Appetizers image

"These are my favorite appetizers. This recipe makes lots, but it's never enough," Lee Campbell from Bartow, Florida confirms. "Whenever I host a get-together, the tiny toast cups with creamy filling go quickly."

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 12 servings.

Number Of Ingredients 9

24 very thin slices white bread
Refrigerated butter-flavored spray
6 to 8 unpeeled garlic cloves
1 tablespoon olive oil
1 package (8 ounces) reduced-fat cream cheese
2 tablespoons butter
2 teaspoons minced chives
1/4 teaspoon salt
Fresh parsley sprigs

Steps:

  • Cut each slice of bread with a 2-in. round cookie cutter. Spritz one side of each bread round with butter-flavored spray; press spritzed side up into miniature muffin cups coated with cooking spray. Bake at 350° for 10-15 minutes or until golden., Place garlic cloves on a piece of aluminum foil. Pour oil over garlic; fold foil around garlic and seal tightly. Bake at 350° for 25-30 minutes or until garlic is very soft. When garlic is cool, remove from skins and mash., In a bowl, beat cream cheese, butter, chives and salt until smooth. Add garlic; beat until combined. Mound rounded teaspoonfuls of cream cheese mixture into each bread cup. Garnish with parsley.

Nutrition Facts :

CHEESY GARLIC TEXAS TOAST



Cheesy Garlic Texas Toast image

Cheesy Garlic Texas Toast - Buttery Texas Toast with three-cheese topping. So easy, takes 15 mins and SO much better than store-bought!

Provided by Rasa Malaysia

Categories     American Recipes

Time 15m

Number Of Ingredients 5

1 loaf French bread
3-4 cloves garlic, pureed
4 tablespoons melted salted butter
1 teaspoon chopped parsley leaves
1 cup shredded 3-cheese blend, mozzarella, Monterey Jack, and cheddar

Steps:

  • Preheat the oven to 400°F (207°C).
  • Slice the French bread into 1-inch thick pieces. Lay them on a baking sheet lined with parchment paper.
  • Combine the garlic, butter and parsley leaves in a small bowl. Stir to combine well. Brush the butter mixture on the bread.
  • Top the bread with the 3-cheese blend. Bake in the oven for 10 minutes in the middle rack of the oven. Serve warm.

Nutrition Facts : Calories 477 calories, Carbohydrate 58 grams carbohydrates, Cholesterol 52 milligrams cholesterol, Fat 19 grams fat, Fiber 2 grams fiber, Protein 18 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 4 people, Sodium 789 milligrams sodium, Sugar 3 grams sugar

HERBED GOAT CHEESE AND ROASTED PEPPER TOASTS



Herbed Goat Cheese and Roasted Pepper Toasts image

A more-than-one-bite hors d'oeuvre, these savory toasts make a satisfying snack to serve with drinks or to take on a picnic. They taste best at room temperature or just barely warm. Roasting the peppers can done a day ahead, as can marinating the goat cheese, making this treat very easy to put together.

Provided by David Tanis

Categories     finger foods, vegetables, appetizer

Time 20m

Yield 10 toasts

Number Of Ingredients 9

1 large red or yellow bell pepper
Kosher salt and black pepper
1 (8-ounce) log or 2 (4-ounce) logs soft goat cheese
1/4 cup extra-virgin olive oil
Fresh thyme sprigs
Fresh rosemary sprigs
Red-pepper flakes
1 day-old baguette or ciabatta loaf
1 garlic clove, peeled

Steps:

  • Roast the pepper: Place the bell pepper directly over the open flame of a gas burner, under the broiler or on a hot, glowing charcoal grill. Let the skin of the pepper blacken and blister, using tongs to turn the pepper frequently. When completely blackened, after 5 to 8 minutes, transfer to a plate to cool.
  • Using a paring knife, cut pepper in half lengthwise. Cut away seeds and stem and discard. Scrape away the skin and discard. Do not rinse. It's OK if a few bits of charred skin remain.
  • Cut pepper halves into long strips about 1-inch wide. Season lightly with salt. (The pepper can be prepared up to 24 hours ahead of serving.)
  • Marinate the goat cheese: Slice the goat cheese log into 10 pieces (each about 3/4-inch thick). Place pieces in a single layer on a plate and pour 1/4 cup oil over.
  • Strip leaves from a few thyme sprigs and a rosemary sprig, roughly chop and sprinkle over the cheese. Finish with a bit of freshly ground black pepper, and a small pinch of red-pepper flakes. Cover and set aside. (This can also be done up to 24 hours ahead.)
  • Set oven to 350 degrees. Cut the baguette on a diagonal into 10 slices, each about 1/4-inch thick. (If using ciabatta, cut into similar-size pieces.) Arrange on a baking sheet in a single layer, then place in oven for about 5 minutes, until bread is barely toasted.
  • Remove from oven and carefully give each toast a light swipe with the garlic clove. Lay a strip of roasted pepper across each toast to cover. Place a goat cheese round in the center of each toast. Spoon the remaining olive oil from the plate generously over each piece of cheese and any exposed toast.
  • To finish, return to the oven and bake, uncovered, until the bread is nicely browned and the cheese has gotten a bit of color, 8 to 10 minutes. Let toasts cool a bit, then arrange on a platter and serve. (They taste best at room temperature or just barely warm.) Toasts can be baked up to 1 hour ahead and popped in the oven to reheat slightly.

ROASTED GOAT CHEESE WITH GARLIC



Roasted Goat Cheese with Garlic image

Now that we have kids, my husband and I don't entertain much. But when we do, I serve this savory spread. The combination of goat cheese, garlic and onions always earns rave reviews. -Carol Barlow, Berwyn, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield about 1-1/4 cups.

Number Of Ingredients 10

6 to 8 garlic cloves, peeled
1 tablespoon canola oil
1 medium red onion, thinly sliced
2 tablespoons butter
1 tablespoon brown sugar
8 ounces crumbled goat or feta cheese
1 tablespoon white balsamic vinegar
Salt and pepper to taste
1/4 cup thinly sliced fresh basil
Thinly sliced French bread or assorted crackers

Steps:

  • Place garlic and oil in a pie plate. Cover and bake at 350° for 30 minutes. , Meanwhile, in a small skillet, saute onion in butter until tender and lightly browned. Add brown sugar; cook and stir until sugar is dissolved. Remove from the heat., Remove garlic from pie plate. Spread onion mixture in pie plate; top with cheese. Place garlic over cheese. Bake, uncovered, for 15-20 minutes or until cheese is melted. , Mash garlic mixture with a fork. Stir in the vinegar, salt and pepper. Transfer to a serving bowl; sprinkle with basil. Serve warm with French bread or crackers.

Nutrition Facts : Calories 213 calories, Fat 17g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 236mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 9g protein.

ROASTED GARLIC CROSTINI WITH ASSORTED TOPPINGS



Roasted Garlic Crostini with Assorted Toppings image

Because its texture is buttery and rich, I like to spread it on crostini. Once you've spread the roasted garlic over your toasts you can choose from a number of toppings.

Provided by Wolfgang Puck

Categories     Garlic     Appetizer     Roast     Cocktail Party     Oscars     Fall     Winter

Yield Makes 4 servings

Number Of Ingredients 21

For the roasted garlic:
4 heads garlic
1/4 cup olive oil
For the crostini:
12 slices of baguette or country-style Italian bread, sliced at a 45-degree angle about 1/2 inch thick
1/4 cup extra-virgin olive oil
Pureed garlic from 4 whole roasted heads of garlic (see above)
Assorted topping options:
Shaved Parmesan, dry jack or Gruyère cheese
Fresh, creamy goat cheese, at room temperature
Roasted red bell peppers, home-roasted or bottled, cut into thin strips
Prepared tapenade (black olive and anchovy paste)
Oil-packed sun-dried tomatoes, cut into thin strips
Capers, drained
Roma tomatoes, thinly sliced, or halved, seeded, and diced
Fresh basil leaves, cut into fine julienne strips or left whole
Crushed red pepper flakes
Balsamic vinegar
Thinly sliced prosciutto
Anchovy fillets packed in olive oil, drained
Fresh mozzarella cheese, sliced

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.

ROASTED GARLIC CHEESE TOASTS



Roasted Garlic Cheese Toasts image

Provided by Edi Meadows Morrissette

Categories     Cheese     Garlic     Appetizer     Bake     Cocktail Party     Quick & Easy     Parmesan     Winter     Bon Appétit     Florida     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 32

Number Of Ingredients 7

3 heads of garlic, top 3/4 inch of each cut off and discarded
1/4 cup olive oil
3/4 cup grated Parmesan cheese
1/4 cup cream cheese, room temperature
2 tablespoons mayonnaise
1 teaspoon minced fresh thyme
1 French-bread baguette, cut on diagonal into 1/2-inch-thick slices

Steps:

  • Preheat oven to 350°F. Place garlic, cut side up, in small glass baking dish; pour oil over each head and sprinkle with salt. Cover; bake until garlic is tender, about 1 hour. Uncover; let cool 15 minutes. Squeeze garlic from each clove into medium bowl and mash. Mix in Parmesan, cream cheese, mayonnaise, and thyme. Season to taste with salt and pepper. (Can be made one day ahead; cover and refrigerate. Allow to soften slightly at room temperature before continuing.)
  • Preheat oven temperature to 425°F. Spread garlic mixture on bread slices; arrange on 2 baking sheets. Bake until toasts are beginning to brown at edges, about 12 minutes.

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