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Roasted Garlic Crostini with Assorted Toppings
Used for Giada Steak salad, with Horseradish Cream Sauce (BELOW)
  • For the roasted garlic:
  • 4 heads garlic
  • 1/4 cup olive oil
  • For the crostini:
  • 12 slices of baguette or country-style Italian bread, sliced at a 45-degree angle about 1/2 inch thick
  • 1/4 cup extra-virgin olive oil
  • Pureed garlic from 4 whole roasted heads of garlic (see above)
  • Assorted topping options:
  • Shaved Parmesan, dry jack or Gruy√®re cheese
  • Fresh, creamy goat cheese, at room temperature
  • Roasted red bell peppers, home-roasted or bottled, cut into thin strips
  • Prepared tapenade (black olive and anchovy paste)
  • Oil-packed sun-dried tomatoes, cut into thin strips
  • Capers, drained
  • Roma tomatoes, thinly sliced, or halved, seeded, and diced
  • Fresh basil leaves, cut into fine julienne strips or left whole
  • Crushed red pepper flakes
  • Balsamic vinegar
  • Thinly sliced prosciutto
  • Anchovy fillets packed in olive oil, drained
  • Fresh mozzarella cheese, sliced
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