Garlic Pâté on Toasts
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Here's a simple canapé chock-full of mellow roasted garlic flavour - an earthy yet sophisticated match for drinks. You can also garnish with chopped fresh chives, parsely, oregano or basil for a bit of colour.
Servings: 55
Ingredients:
Clockwise from top: Garlic Paprika Shrimp, Marinated Olives and Garlic Pâté on Toasts
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per piece: about | - |
| cal | 42 |
| pro | 1 g |
| total fat | 3 g |
| carb | 4 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 65 mg |
| % RDI: | - |
| calcium | 1 % |
| iron | 2% |
| vit C | 3% |
| folate | 2% |
Suggested Recipes
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3 heads garlic
1 cup (250 mL) cubed white bread (crusts removed)
2 tbsp (25 mL) lemon juice
1/4 tsp (1 mL) salt
1/4 cup (50 mL) extra-virgin olive ooil
14 black olives, pitted and halved
Half roasted red pepper, diced
Toasts:
1 baguette (French stick)
1/3 cup (75 mL) extra-virgin olive oil
1.2 tsp ( 2mL) pepper
1/4 tsp (1 mL) salt
Preparation:
Toasts: Cut baguette into 1/4-inch (5 mm) thick slices; place on rimmed bakng sheet. Brush tops lightly with oil; sprinkle with pepper and salt. Bake in 450 F(230 C) oven until golden and crisp, about 7 minutes. Set aside. (Make-ahead: Let cool. Store in airtight container for up to 2 days.)
Wrap garlic in foil; bake in 450 F (230 C) toaster oven or oven until softened, about 30 minutes. Let cool.
Separate garlic cloves; cut off tops and squeeze flesh into bowl of food processor. Add bread, lemon juice and sa< purée. With motor running, drizzle in oil in steady stream until smooth. (Make-ahead; Refrigerate in airtight container for up to 1 day.)
Spread 1/2 tsp (2 mL) of the pâté on each toast; top half with olive half and half with red pepper.
Wrap garlic in foil; bake in 450 F (230 C) toaster oven or oven until softened, about 30 minutes. Let cool.
Separate garlic cloves; cut off tops and squeeze flesh into bowl of food processor. Add bread, lemon juice and sa< purée. With motor running, drizzle in oil in steady stream until smooth. (Make-ahead; Refrigerate in airtight container for up to 1 day.)
Spread 1/2 tsp (2 mL) of the pâté on each toast; top half with olive half and half with red pepper.
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Source
Holiday Best: 2002
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