Bruschetta with Garlic Cream, or Bruschetta con Crema di Aglio: This is one of those either-or dishes; either you are enjoying it with your Significant Other and have nothing business-related panned for the next couple of days, or you and your colleagues are enjoying this together, or you should make it at another time. But in the proper setting it is quite nice. To make sufficient garlic cream to serve 4 you'll need:
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
- 2 large heads garlic
- 2 tablespoons olive oil
- A sprig of fresh thyme
- Thinly sliced toasted bread
- Grilled marinated eggplant or peppers, and sliced tomatoes (optional)
Preparation:
Preheat your oven to 400 F (200 C)
Wrap the heads of garlic in aluminum foil and roast them for 40 minutes. As soon as they have cooled enough to be handled, squeeze the pulp from the garlic cloves, and blend it with the olive oil. Transfer the mixture to a serving bowl. Strip the leaves from the sprig of thyme and sprinkle them over the cream. Serve at once with thinly sliced toasted bread, and, if you choose, eggplant, grilled peppers, and tomatoes.
Wrap the heads of garlic in aluminum foil and roast them for 40 minutes. As soon as they have cooled enough to be handled, squeeze the pulp from the garlic cloves, and blend it with the olive oil. Transfer the mixture to a serving bowl. Strip the leaves from the sprig of thyme and sprinkle them over the cream. Serve at once with thinly sliced toasted bread, and, if you choose, eggplant, grilled peppers, and tomatoes.
