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Rosemary garlic confit crostinis with St. Albans creamy cheese and pomegranate

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Ingredients

  • A head of garlic
  • EVOO
  • A few sprigs of rosemary
  • Red pepper flakes
  • Sea salt and pepper
  • Vermont Creamery St.Albans cheese
  • French baguette
  • Pomegranate

Instructions

  • Make your garlic confit: Preheat oven to 250 and peel skin off of garlic. Add rosemary and garlic to a ramekin or cocotte. Add enough oil to completely submerge the garlic. Cover and bake for about 2.5 hours.
  • Heat St.Albans cheese for about 5-10 min in the oven until it gets melty and creamy.
  •  Slice and coat pieces of bread in olive oil and cook for 2-3 min per side. Remove and add garlic / cheese to each slice. Top with pomegranate and a little sprig of rosemary for garnish. Enjoy!

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