Once I have roasted garlic in the house, I can’t stop cooking with it. And why would I?! One of the reasons to roast a lot of garlic at once is that it will go a long way.
Usually I crave roasted garlic and garlic bread in the cool, winter months, but driving by all the garlic fields in Gilroy this past weekend seems to have gotten my taste buds fantasizing about the magical stuff even in this warmer weather!
I was going to make a simple roasted garlic bread to have with our dinner last night, but then I remembered I had bacon in the house. And Roquefort cheese! Hooray! Well, I did want to bring a bit of lightness to the meal, so I grabbed a pear and got cooking.
The roasted garlic bread on its own is wonderful. And the additional ingredients turn this bread into a meal in and of itself! Either way, my favorite way to have it is along side a bright, crisp, green salad! Perfect!
Total Prep and Cooking Time: about 15 minutes (assuming you’ve roasted your garlic ahead of time)
1 head roasted garlic (here’s how to make it!)
1 1/2 teaspoons unsalted butter, softened
1/2 teaspoon finely chopped, fresh thyme
Sea salt and freshly ground black pepper
1 (approximately 6-inch) baguette
4 strips applewood smoked bacon
1/4 cup crumbled Roquefort
1/2 of a ripe, but firm pear (I like using D’Anjou pears)
In a very small mixing bowl, combine the garlic, butter and thyme. Season to taste with the salt and pepper. Use a serrated knife to cut the baguette on a bias, into about 8 slices. Spread an even layer of the roasted garlic mixture on each slice of bread and drizzle with a little olive oil.
You could stop here and place the baking sheet under the broiler until the bread begins to turn golden brown along the edges, about 1 minute.
OR . . . you could continue and cook the bacon in a sauté pan until it’s crisp, about 2 minutes per side over medium-high heat. While the bacon is cooking, preheat a stove-top grill and slice the pear half into about 8 thin slices. Remove the bacon from the pan and drain it on a paper towel. Dredge the pear slices in the bacon grease left in the pan and then place them on the preheated grill until they are nicely marked, about 1 minute per side. (If you don’t have a stove-top grill, simply sauté them in the same pan you cooked the bacon in.)
Evenly distribute the Roquefort on each slice of bread with the garlic mixture. Place the baking sheet under the broiler just long enough to melt the cheese, about 1 minute. Top each with bacon and grilled pear. Serve immediately.
You can make them on a very thin baguette, cut into rounds, for an amazing little hors d’oeuvres, too!
Have I mentioned yet that my husband is a vegetarian? Well, he’s a pescetarian, actually. In any case, this little bundle of richness is still fantastic without the bacon. My husband would agree!