Here’s an hors d’oeuvre full of fresh flavors and of course, nutritional value.
- 2 heads garlic peeled
- 1 cup water + more
- 1 T. olive oil
- 1 T. balsamic vinegar
- 1 T. maple syrup
- 1 tsp. fresh rosemary, chopped
- Salt and pepper to taste
- Tomato or cucumber, sliced
- 1 loaf sourdough, cut into 1 inch slices
- 3 oz. chevre
For caramelized garlic:
Fill a small saucepan with salted water and bring to a boil. Add whole garlic cloves and cook for three minutes until soft. Drain and wipe pan clean.
Heat olive oil on medium-high heat with garlic cloves, and cook for 2-3 minutes until cloves are golden brown. Add one cup water and one tablespoon balsamic vinegar, bring to simmer and cook until most of the water is evaporated. Add maple syrup and rosemary and season with salt and pepper to taste, cook for a few more minutes until remaining liquid has thickened. Remove from heat and use back of a spoon to crush so garlic is spreadable.
Assembly: Set oven to broil. Slice sourdough and place in oven until golden brown (5 minutes or so). Top with chevre and desired amount of caramelized garlic and finish with tomato or cucumber and a sprinkling of salt and pepper. Serve immediately. Enjoy!