Bruschetta with roasted garlic cream
Breakfast for friends with beer or white wine, and at the same time a way to get rid of old bread .... :)
Preparation steps
- Arrange the garlic in the shell on a baking sheet, add salt and cover with aluminum foil. Put it in the oven preheated to 200 degrees and bake for a good half an hour. up to 40 minutes.When the heads get a drill brown, almost caramel color, take them out of the oven and leave to cool. It is very easy to clean, just squeeze each price between your fingers and the baked core will come out on its own.
- Put them in a blender and depending on how many heads of garlic you have baked, add olive oil, salt and spices. I needed a little less than half a dcl of olive oil for 5 large heads, but you will judge for yourself, depending on how much garlic cream you want.
- Turn on the blender and mix the garlic and oil briefly, if you want the garlic pieces into the cream, as with me, or longer, to make the cream quite smooth. Boil and adjust the taste. Add sour cream as desired and to taste and do not mix with a blender, mix by hand.
- During that time, cut the old bread into slices or irregular pieces, then toast in the oven that was left over from roasting the garlic.
- when the slices turn brown at the ends, take them out and cool a bit, then serve with roasted garlic cream, so that everyone spreads a piece of toasted bread on their own, or serve already greased pieces.
