Mini Pizzetta With Roasted Garlic And Cambozola Recipes

ROASTED GARLIC BRUSCHETTA

Steps:

• Bruschetta:
• Grill or toast the bread under a broiler, on both sides, until golden. Brush with the oil and sprinkle with salt. Spread with the roasted garlic.
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• Roasted Garlic:
• Preheat oven to 350 degrees F.
• Rub off any loose papery skin from the garlic, and trim about a 1/2 inch off the top of each head, to expose the cloves. Set the garlic snugly in an ovenproof baking dish just large enough to hold them. Drizzle with the oil and season with the salt and pepper. Cover with foil and cook for about 40 minutes. Remove foil and bake until the heads are soft and the tops golden brown, another 30 minutes. Allow garlic to cool.
• Serve the garlic whole for a rustic garnish, or break the heads apart and squeeze the garlic out of skins to eat the whole clove. To store the garlic, place it in a container and cover with olive oil. Store in the refrigerator for up to a week. Use skinned roasted garlic to season mashed potatoes, in salad dressings, to flavor and thicken sauces, or on sauteed or roasted vegetables.

PIZZETTAS WITH OLIVE TAPENADE AND PECORINO CHEESE

Steps:

• Preheat oven to 375 degrees F.
• Stir the garlic into the tapenade. Cut the dough rounds into 4 pieces (1 1/2-ounce pieces) and roll those out to 1/8-inch (if possible, roll out to desired thickness by using a pasta machine). Cover the top of the rolled out dough with olive paste and garlic mixture. Drizzle each pizzetta with olive oil. Sprinkle the thyme and salt and pepper on top. Lay the pecorino on top of pizzetta.
• Place the pizzettas onto a lightly floured baking sheet. Bake them for 15 minutes or until light brown (a cracker like thinness and texture). Let cool for about 10 minutes, and serve.

GARLIC & ROSEMARY MINI ROASTED POTATOES

Steps:

• Heat the oven to 200C/180C fan/gas 6. Toss the baby potatoes with the olive oil, halved garlic bulb and rosemary in a roasting tin. Season. Roast for 50 mins-1 hr until the potatoes are tender and the skins golden brown and slightly wrinkled. Toss again before before serving.

MINI PIZZETTA WITH ROASTED GARLIC AND CAMBOZOLA

Steps:

• 1. In small saucepan cook and stir garlic in oil for 4 minutes or until garlic is brown and soft. With back of large spoon mash garlic. Stir together garlic and oil.2. Spread garlic mixture on crackers. Place on baking sheet. Sprinkle with rosemary. Top each with piece of Cambozola cheese. Sprinkle with Parmesan.3. Bake at 400°F for 5 minutes or just until moisture appears on cheese. Serve immediately.