This dish comes together quickly and is perfect as an appetizer or with a main course of salad or soup. Feel free to substitute other vegetables for the peppers, such  as roasted  beets, eggplant or sautéed greens.

By / Photography By Grant Beachy | January 09, 2018

Ingredients

  • 1 head garlic
  • ½ teaspoon plus 2 tablespoons 
 olive oil, divided
  • 12 slices French bread, toasted
  • 6 ounces roasted red peppers, 
chopped
  • ¼ cup toasted almonds, chopped
  • ½ teaspoon salt
  • 1 tablespoon chopped chives
  • Ground black pepper

Instructions

Serves 8–12

Cut off the base of a whole head of garlic and leave the paper on the cloves. Drizzle with ½ teaspoon of olive oil and place in aluminum foil. Roast the garlic cloves at 350° for 30 to 35 minutes, until soft. Cloves should easily squeeze out of the peel. Take a roasted clove of garlic and spread it on a slice of toast. Sprinkle the red peppers and almonds on top. Do this with each of the remaining toast pieces. Drizzle each piece with olive oil, then sprinkle with salt, chives and a bit of black pepper. Serve immediately or at room temperature.

Edible Michiana original recipe

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Ingredients

  • 1 head garlic
  • ½ teaspoon plus 2 tablespoons 
 olive oil, divided
  • 12 slices French bread, toasted
  • 6 ounces roasted red peppers, 
chopped
  • ¼ cup toasted almonds, chopped
  • ½ teaspoon salt
  • 1 tablespoon chopped chives
  • Ground black pepper
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