Crostini alla’aglio arrosto (Crostini with roasted

Lynnda Cloutier


The simple trick to roasting garlic is to use the whitest heads you can find. Once roasted, the garlic spreads like butter.Source unknown


★★★★★ 1 vote



  • ·
    6 whole garlic heads
  • ·
    olive oil
  • ·
    2 crusty baguettes, sliced 1/2 inch thick
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    6 tbsp. unsalted butter, softened
  • ·
    1 cup marinara with burgundy wine sauce, heated

How to Make Crostini alla’aglio arrosto (Crostini with roasted


  1. Preheat oven to 375. Cut off papery tips of stem end of garlic heads. Brush liberally with olive oil. Place in garlic roaster or wrap garlic heads tight in foil and place in shallow baking dish. Bake about 1 hour or til garlic is very soft but not browned. Lightly butter bread slices land put on baking sheet buttered side up. Bake 8 to 10 minutes til crisp and lightly browned. Spread toasted crostini with roasted garlic. Serve sauce as a dip, if desired. Serves 10

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About Crostini alla’aglio arrosto (Crostini with roasted

Course/Dish: Other Appetizers

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