Cheese Canape Recipes

Roasted Garlic SunDried Tomato Goat Cheese Canapé

WEBSep 11, 2015 · Set each head of garlic in a square of foil (enough to fully wrap each head in). Spoon 1 tsp of olive oil over each head of garlic. …

1. Preheat oven to 425F (218C). Cut end off each head of garlic, the pointy side, not the root side. This will expose the garlic cloves. Set each head of garlic in a square of foil (enough to fully wrap each head in). Spoon 1 tsp of olive oil over each head of garlic. Wrap each head loosely making sure the foil is closed. Roast for 35 minutes.
2. While the garlic is roasting, using a large knife, cut the pita bread into 32 little wedges. Brush each wedge with olive oil. Bake during the last 8 minutes of roast time with the garlic. The pitas will crisp up after being removed from the oven. Allow them to cool.
3. Peel the garlic cloves out of their skins, gently. This is often messy as the garlic is very soft. Just do your best to remove all the skins.
4. At this point, the appetizer can be assembled with each component placed separately on a serving platter. Spoon room temperature goat cheese into a small serving dish and place the pitas, sun dried tomatoes, garlic cloves, thinly sliced basil, kalamata and tomatoes separately on to a serving dish. Severing this way allows for the pitas to be served warm and individual canapés assembled by guests. I find this arrangement agreeable if sharing with a few others. If sharing with a larger group, press on!

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