The smell of fragrant roasted garlic in the kitchen is intoxicating in the best way possible. If you’re looking to win over your in-laws, impress a dinner guest, or even find a buyer for your home, the smell of roasted garlic alone could probably seal the deal! When it comes to fridge staples that I like to have on hand at all times, especially around the holidays, roasted garlic and caramelized onions are two of my go-to ingredients.
- 2 Tbsp olive oil
- 4 cups thinly sliced yellow onion from 2, 8-ounce onions
- 3/4 tsp Herbes de Provence, crumbled
- 1/2 tsp sugar
- 1/2 tsp salt
- In a large, heavy skillet over low heat, warm the olive oil. Add the onions, Herbes de Provence, sugar and salt. Cover and cook, stirring occasionally until the onions are golden and juicy, about 30 minutes. Uncover the skillet and cook, stirring occasionally, until the onion juices have evaporated, 15 to 20 minutes.
- Raise the heat slightly and cook, stirring often, until the onions are lightly and evenly browned, another 10 to 15 minutes. Remove from the heat and cool slightly.
While you could add roasted garlic to just about anything, from mashed potatoes to vinaigrettes to pastas, one of my favorite recipes for entertaining has to be simple roasted garlic, goat cheese, and caramelized onion crostini. You can make all of the ingredients ahead of time and have a stress-free and elegant appetizer that’s ready in a matter of minutes!
- 2 very large heads regular (not elephant) garlic, about 1/2 pound total
- 2 small sprigs fresh rosemary
- 2 Tbsp dry white wine
- 2 Tbsp EVOO
- 1/4 tsp Herbes de Provence, crumbled
- Position rack in the middle of the oven and preheat to 350F.
- With a serrated knife, cut off the top quarter of the garlic heads, exposing the cloves inside. Set each garlic head in a 9-inch square of heavy-duty foil and partially draw up the sides. Lay the rosemary sprigs atop the garlic. Drizzle the wine and then the olive oil into and around he heads of garlic. Sprinkle the crumbled herbs over all. Enclose the garlic tightly in the foil.
- Set the packets on the rack and bake until the garlic inside the peels is very tender, 1 hour and 15 minutes. Cool the garlic to room temperature.
The trick to perfect crostini is a good quality baguette. You’ll want to slice your baguette thin and get it nice and crispy before adding your toppings. Prepare everything ahead of time and assemble your crostini appetizer right before you’re ready to serve. Trust me, no one wants a piece of soggy crostini!
- 12 slices baguette sliced at a 45-degree angle about 1/4 inch thick
- 2 ounces goat cheese softened
- sea salt and cracked black pepper to taste
- 1 head roasted garlic squeezed out of their skins
- 1 yellow onion caramelized, sautéed until tender and golden
- 4 basil leaves chopped or torn
- 1 Tbsp Herbes de Provence
- 1/2 cup cherry tomatoes sliced in half
- To make crostini, preheat oven to 375° F. Brush bread slices with olive oil and arrange on a baking sheet. Bake until golden, about 12 to 15 minutes. Remove from oven and let cool.
- In a small bowl, mix together goat cheese, caramelized onion, roasted garlic, Herbes de Provence, salt, and pepper.
- Spread goat cheese mixture on each piece of baguette. Top with chopped basil and cherry tomato slices. Ready to serve!
This has to be one of the easiest appetizers I’ve ever made! I promise you, these will be gone before you can even blink. The presentation is beautiful and you can serve them at room temperature, which is a lifesaver if you’re scrambling around at the last minute.
I hope you’ll try this simple crostini recipe on your friends and family and let me know what you think in the comment section below!