Roasting garlic transforms it into a rich- tasting, low-fat spread.
- 1 large head of garlic
- 1 Tbs. olive oil
- 1 whole-grain sourdough batarde, cut on diagonal into 1/2-inch-thick slices
Preheat oven to 375F.
Peel off any loose papery skins from garlic head. Cut off about 1?4 inch from top of head using a sharp knife. Remove just enough of head to expose cloves. Drizzle top with oil, and wrap in foil. Place on a pie plate in oven. Bake for 35 minutes.
Spray each side of bread slices lightly with cooking spray, and bake for about 4 minutes on each side, or until bread is golden and crisp.
Unwrap garlic, squeeze out softened garlic from each clove and spread it on toasts. Place slices on a plate, and serve.
- Calories: 80
- Carbohydrate Content: 19 g
- Fat Content: 2 g
- Fiber Content: 1 g
- Protein Content: 2 g
- Sodium Content: 1 mg