Ingredients

4 heads garlic

1/4 cup olive oil

For the crostini:

• 12 slices of baguette or country-style Italian bread, sliced at a 45-degree angle about 1/2 inch thick
• 1/4 cup extra-virgin olive oil
• Pureed garlic from 4 whole roasted heads of garlic (see above)

Assorted topping options:

• Shaved Parmesan, dry jack or Gruyère cheese
• Fresh, creamy goat cheese, at room temperature
• Roasted red bell peppers, home-roasted or bottled, cut into thin strips
• Prepared tapenade (black olive and anchovy paste)
• Oil-packed sun-dried tomatoes, cut into thin strips
• Capers, drained
• Roma tomatoes, thinly sliced, or halved, seeded, and diced
• Fresh basil leaves, cut into fine julienne strips or left whole
• Crushed red pepper flakes
• Balsamic vinegar
• Thinly sliced prosciutto
• Anchovy fillets packed in olive oil, drained
• Fresh mozzarella cheese, sliced

Description

Editor's Note: This Recipe Is From Chef Wolfgang Puck. I Grew Up Only About 280 Miles West Of Transylvania, As The Bat Flies. So Maybe My...

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