Roasted Garlic Tapas
The rich garlic flavour mellows with red pepper and anchovy into a contemporary dish with rustic Mediterranean appeal.
Servings: 30 pieces
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 60 |
| pro | 2 g |
| total fat | 2 g |
| sat. fat | trace |
| carb | 10 g |
| fibre | trace |
| chol | 1 mg |
| sodium | 150 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 4% |
| vit A | 3% |
| vit C | 27% |
| folate | 4% |
Suggested Recipes
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30 slices (1/2 inch/1 cm thick) baguette, toasted
Roasted_Garlic Spread:
1 lb (500 g) whole garlic heads (5 to 10)
1 tbsp (15 mL) extra-virgin olive oil
3 tbsp (50 mL) light mayonnaise
2 tsp (10 mL) lemon juice
1/4 tsp (1 mL) each salt and pepper
Topping:
3 roasted sweet red peppers
1 can (50 g) anchovy fillets, drained
15 black or green olives, pitted and halved
Preparation:
Roasted Garlic Spread: Separate and peel garlic cloves. In saucepan, cover and cook garlic in 1 tsp (5 mL) of the oil over low heat, shaking pan often, until softened, about 12 minutes. Transfer to bowl.
With fork, mash garlic into paste. Blend in remaining oil, mayonnaise, lemon juice, salt and pepper. (Make-ahead; Cover and refrigerate for up to 2 days.) Spread on baguette slices.
Topping: Cut red peppers into 2- x 1-inch (5 x 2.5 cm) strips; cut each anchovy fillet into thirds. Top each baguette slice with pepper, anchovy and olive half.
Additional Information
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Topping Variations: Omit topping. For each tapa use:
Halved asparagus spear and roasted red pepper strip.Very thin slice rare roast beef and halved gherkin.
One-third slice prosciutto and half black olive or roasted red pepper strip.
Source
Canadian Living Magazine: December 2003
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