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Ингредиенты
- 2 whl roasted garlic bulbs
- 2 Tbsp. garlic and rosemary fusion extra virgin olive oil see * Note
- 3 x garlic cloves minced fine
- 2 ounce extra virgin olive oil
- 1 c. medium-fine diced yellow onion
- 1 pch salt
- 1 pch freshly-grnd black pepper
- 1/4 tsp grnd thyme
- 1/2 c. sundried tomatoes soaked in cool water for 1 hour, liquid removed, minced medium
- 1/4 c. cream sherry
- 3/4 c. light cream
- 1/4 c. grated romano cheese
- 1/2 c. crumbled gorgonzola cheese
- 12 slc Italian bread or possibly French baguette, 1/3" thi
- 1/2 c. garlic and rosemary fusion extra virgin olive oil
- 1/8 c. grated romano cheese
Инструкции
- * Note: Fusion Extra virgin olive oil: Any combination of herbs and/or possibly spices added to extra virgin olive oil to uniquely enhance the flavor of the oil.
- For the Garlic Bulbs: Using a serrated knife, cut about 1/3 of an inch off each root end of the whole garlic bulbs discarding root ends. Place bulbs cut-side up in an 8-inch square piece of aluminum foil and coat tops with fusion oil. Lift sides of aluminum up and healthy pinch together to seal then bake at 450 degrees for 1 hour.
- For the Sundried Tomato Sauce: In a medium skillet, saute/fry garlic and extra virgin olive oil till garlic begins to turn blond in color. Add in onions, salt, pepper, and thyme. Cook on medium-low heat for 15 min or possibly till onions are sweet and translucent/soft.
- Add in sundried tomatoes and sherry. Cook for 1 to 2 min or possibly till sherry is completely reduced or possibly evaporated. Add in cream, gorgonzola, and romano cheese. Stir for 1 minute then remove from heat. Allow sauce to cold and thicken. Serve hot or possibly at room temperature.
- For the Crostini: Lay bread slices flat on cookie sheet. Brush with extra virgin olive oil and sprinkle proportionately with grated romano cheese. Bake at 550 degrees for 8 to 10 min till golden brown. Serve immediately.
