Roasted Garlic & Sun-Dried Tomato Crostini

little crostini with a bottle of elendale pumpkin seed oil laying next to it

Servings

2 dozen crostini

Crostini is always a fan favorite appetizer. Give the traditional recipe a spin with fresh garlic, sundried tomatoes, basil, and pumpkin seed oil. Each bite is a taste bud delight. Drizzle a little pumpkin seed oil over the assembled crostini for an extra nourishing treat.

Ingredients

2 large heads garlic

4 teaspoons Virgin Pumpkin Seed Oil, Organic

1 teaspoon balsamic vinegar

½ cup sun-dried tomatoes, finely chopped

2 tablespoons fresh basil, chopped

⅛ teaspoon salt

⅛ teaspoon pepper

⅛ teaspoon red pepper flakes

1 baguette, thinly sliced

Directions

Preheat oven to 400 degrees. Chop ¼ inch off top of each head of garlic, making sure to expose all garlic cloves. Place garlic heads on a piece of foil (large enough to be able to fully wrap it). Drizzle with 1 teaspoon oil, allowing oil to get to each clove. Wrap foil up tightly around heads. Place on a baking sheet and bake for 35 minutes.
In a bowl, combine remaining 3 teaspoons oil, vinegar, sun-dried tomatoes, basil, salt, pepper, and red pepper flakes.
During last 10 minutes of roasting the garlic, place baguette slices on a baking sheet to toast in oven. Once garlic is done, unwrap foil and allow to cool slightly. Using your hands, squeeze out all of soft garlic into a small bowl. With a fork, mash until smooth.
Spread about a teaspoon of roasted garlic over each crostini and top with a teaspoon of the sun-dried tomato mixture. Garnish each with a small basil leaf.