Garlic and Cheese!


Roasted Garlic:

Peel off excess skin from two heads of garlic. Slice 1/4″ – 1/2″ off the top of the heads. Drizzle 2 tsp. olive oil over the exposed garlic. Wrap in foil and bake approximately 45 minutes in a 400* oven. Let cool. When cool, remove cloves of garlic from the skin and set aside. A gentle squeeze and they tend to pop right out.

Sourdough Crostini:

Slice sourdough baguette thinly. Lay slices on cookie sheet and brush with olive oil on one side. Bake at 350* for 10 minutes. Remove from oven, flip slices, brush the other side with olive oil. Return to oven for another 10 minutes.

Whipped Chevre

Combine 3 Tbs whipped cream cheese, 11 oz. chevre, 1/2 tsp. sea salt and the roasted garlic in a food processor. Pulse to combine.

To Serve:

Spread on crostini and top with a sprinkle of chili powder.

Did you love this recipe? To get this and others delivered by post each month, be sure to join the Osmakadamia Nut family for just $2 a month. Joining up is easy and helps fund culinary adventures such as these! 

3 Comments Add yours

  1. Paramour says:

    These are my favorite appetizers! They’re so good!


  2. Pam says:

    A great treat for the Super Bowl!


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