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.
- Portion size 55 servings
- Credits : Holiday Best: 2002
Ingredients
Toasts:
Method
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 salt; 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.
Nutritional facts Per piece: about
- Sodium 65 mg
- Protein 1 g
- Calories 42.0
- Total fat 3 g
- Cholesterol 0 mg
- Total carbohydrate 4 g
%RDI
- Iron 2.0
- Folate 2.0
- Calcium 1.0
- Vitamin C 3.0
