Frank's Recipes! Roasted Garlic and Sun-Dried Tomatoes

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Roasted Garlic and Sun-Dried Tomatoes

Serves 8

6 heads garlic
2 3-oz pkgs of sun-dried tomatoes
4 Tbls white wine
8 oz mozzarella cheese, sliced
1 loaf French bread, cut in thin slices
1 cup olive oil
2 tsp cumin
2 tsp paprika
1 tsp lemon pepper
1 Tbls Parmesan cheese

Roast garlic. Using a Terra Cotta garlic roaster, cut 1/2 inch off top of heads. Remove excess peel from outside of heads. Place in roaster. Drizzle olive oil over tops of heads. Place top on roaster and bake in 375 degrees oven for 1 hour.

Boil water and add tomatoes and blanch for 2 minutes. Drain and return to heat. Add wine and allow to evaporate. Place in bowl and drizzle about 1 teaspoon of olive oil over them and toss. Chop when cool.

Take slices of bread and combine remaining ingredients. Brush oil mixture on slices and bake about 5 to 7 minutes. Remove crostini from oven. When garlic is roasted, squeeze cloves out of peel and put in a bowl. Mash roasted garlic.

Arrange garlic in center of serving platter. Arrange tomatoes around it. Edge with mozzarella and crostini. Serve. Place 1 piece of cheese on 1 crostini, top with tomatoes and garlic.