Pizzetta With Roasted Garlic Bulbs And Cambozola Recipes

Steps:

• Bruschetta:
• Grill or toast the bread under a broiler, on both sides, until golden. Brush with the oil and sprinkle with salt. Spread with the roasted garlic.
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• Roasted Garlic:
• Preheat oven to 350 degrees F.
• Rub off any loose papery skin from the garlic, and trim about a 1/2 inch off the top of each head, to expose the cloves. Set the garlic snugly in an ovenproof baking dish just large enough to hold them. Drizzle with the oil and season with the salt and pepper. Cover with foil and cook for about 40 minutes. Remove foil and bake until the heads are soft and the tops golden brown, another 30 minutes. Allow garlic to cool.
• Serve the garlic whole for a rustic garnish, or break the heads apart and squeeze the garlic out of skins to eat the whole clove. To store the garlic, place it in a container and cover with olive oil. Store in the refrigerator for up to a week. Use skinned roasted garlic to season mashed potatoes, in salad dressings, to flavor and thicken sauces, or on sauteed or roasted vegetables.

Steps:

• In the bowl of an electric mixer with the whisk attachment, blend the flour, garlic, parsley, thyme, salt, and pepper. Add the water and mix well on low speed until a dough-like mixture is formed. (The water amount may need to be adjusted so the dough is moist but not wet.) Once mixed, wrap the dough in plastic wrap and place in the refrigerator for 30 minutes.
• Preheat the oven to 400 degrees F.
• Split the dough in half and roll out on a floured surface to 1/8-inch thickness. Transfer to a baking sheet and place in the oven for 10 minutes. Remove from the oven and evenly spread 1/2 cup Tomato Sauce and half the cheese. Add additional toppings, if desired. Bake for a second time until the cheese is melted, 8 to10 minutes. Repeat with the other dough ball.
• In a large saucepan over medium-high heat, heat the oil. Add the onions and garlic and cook until soft. Add the carrots and wine, deglazing the pan. Reduce the heat to medium and add the thyme, cooking for an additional 5 minutes. Add the tomatoes and their juices and bring to a boil. Reduce the heat to a simmer and add the basil. Continue to cook over low heat for 20 to 30 minutes. Taste for seasoning and remove from the heat.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Cut the top off the garlic bulb, exposing the tops of the garlic cloves. Put on a small square of foil, and rub with the olive oil. Season with salt and pepper. Scrunch up the foil to seal in the bulb.
• Roast for 25-30 mins until soft when pressed, and the papery casing is light golden. Leave to cool for a few minutes before squeezing the soft roasted garlic out of their shells. Alternatively, take off all the papery casing and remove the cloves individually.

Steps:

• 1. In small saucepan cook and stir garlic in oil for 4 minutes or until garlic is brown and soft. With back of large spoon mash garlic. Stir together garlic and oil.2. Spread garlic mixture on crackers. Place on baking sheet. Sprinkle with rosemary. Top each with piece of Cambozola cheese. Sprinkle with Parmesan.3. Bake at 400°F for 5 minutes or just until moisture appears on cheese. Serve immediately.