Roasted Garlic Tapas
This recipe makes 30 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 60 |
| pro | 2 g |
| total fat | 2 g |
| sat. fat | 0 |
| carb | 10 g |
| fibre | 0 |
| chol | 1 mg |
| sodium | 150 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 4 |
| vit A | 3 |
| vit C | 27 |
| folate | 4 |
The rich garlic flavour mellows with red pepper and anchovy into a contemporary dish with rustic Mediterranean appeal.
Ingredients
- 30 slices (1/2 inch/1 cm thick) baguettes, toasted
- Roasted Garlic Spread:
- 1 lb whole garlic heads, (5 to 10)
- 1 tbsp extra virgin olive oil
- 3 tbsp light mayonnaise
- 2 tsp lemon juice
- 1/4 tsp salt
- 1/4 tsp pepper
- Topping:
- 3 roasted sweet red peppers
- 50 g (1 can) anchovy fillets, drained
- 15 black olives 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 :
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
- Keywords : Appetizers; Snacks; Garlic; Bread; Skillet; Red pepper;
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