Taleggio & Roasted Garlic Crostini — Aglio al Forno Delight
Details
Creamy melted Taleggio and sweet roasted garlic — crostini bliss in every bite.
Ingredients
Instructions
Roast the Garlic
Preheat the oven to 200°C (400°F). Slice the top off each head of garlic to expose the cloves, drizzle with olive oil, sprinkle with salt, wrap each head loosely in foil and roast for 30–35 minutes until the cloves are very soft and caramelized.
Prepare the Crostini
While the garlic roasts, arrange the sliced ciabatta on a baking sheet, brush both sides lightly with olive oil, sprinkle the chopped rosemary and a little black pepper, then toast in the oven for 8–10 minutes until golden and crisp.
Assemble and Bake
When the garlic is cool enough to handle, squeeze the softened cloves from their skins and spread a small spoonful onto each crostino; top with thin slices of taleggio and a drizzle of honey if using, then return to the oven for 4–6 minutes just until the cheese melts and becomes gooey.
Finish and Serve
Remove from the oven, scatter chopped parsley over the crostini, add a final turn of black pepper, let cool slightly and serve warm as a rustic starter — ideal for sharing at any garlic shop gathering.
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