Recipes & Tips:
Roasted Garlic and Potato Crostini
Prep Time 15 minutes | Cooking Time 40 Minutes
1.5 lb bag of EarthFresh Mini Red Potatoes
10 cloves of garlic, peeled
2 tbsp. (30 mL) olive oil, divided
2 tsp. (10 mL) honey
2 tsp. (10 mL) ancho chili powder
½ tsp (5mL) salt
1 baguette, sliced on an angle into 12 pieces, ½ inch in thickness
1 avocado, pitted and cut into small cubes
½ cup (125 mL) fresh cilantro, chopped
Preheat oven to 350°F (177°C).
Wash, dry, and cut the potatoes into small cubes. In a bowl, toss together the potatoes, garlic cloves, 1 tbsp. (15 mL) olive oil, honey, ancho chili powder, and salt.
Spread the potato and garlic mixture evenly onto a baking sheet and place into the oven. Roast for 30-40 minutes until the potatoes are fork tender and golden brown.
Remove the roasted potatoes and garlic from the oven, set aside allowing to cool completely.
Lightly brush the cut baguette with the remaining 1 tbsp. (15 mL) of olive oil. Place the baguette oil side up onto a baking sheet and place in the oven. Bake for 10 minutes until golden brown. Remove from oven and spoon 2 tbsp. (30 mL) of the cool roasted potato and garlic on each crostini. Garnish each crostini with avocado and fresh cilantro. Serve warm.
Nutrients per Serving :
Fat 5 g
Saturated Fat 0.5 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 156 mg
Carbohydrate 17 g
Fibre 2 g
Sugars 2 g
Protein 3 g
Potassium 100 mg