To roast garlic: Cut the top off the Garlic head, drizzle with Olive Oil, wrap in foil, and bake for 40-45 minutes, or until soft. Let cool, then squeeze out the roasted garlic.
In a saucepan, combine San Marzano Crushed Tomatoes, Roasted Garlic, Dried Oregano, Red Pepper Flakes, Salt, and Black Pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally.
In a bowl, combine Cream Cheese and Heavy Cream until smooth. Stir in Parmesan Cheese and Shredded Mozzarella Cheese.
Spread the creamy mixture evenly over the Sourdough Bread slices.
Pour the Tomato Sauce over the bread and cheese mixture.
Bake for 15-20 minutes, or until bubbly and golden brown.
Garnish with Fresh Basil before serving.
Ingredients
4
8 slicesN/ASourdough Bread
1 headN/AGarlic
1 tbsp15 mLOlive Oil
1 (28 ounce) can794 gSan Marzano Crushed Tomatoes
1 tsp5 mLDried Oregano
1/2 tsp2.5 mLRed Pepper Flakes
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack Pepper
4 ounces113 gCream Cheese-softened
1/4 cup60 mLHeavy Cream
1/4 cup50 gGrated Parmesan Cheese
1/2 cup100 gShredded Mozzarella Cheese
2 tbsp30 mLFresh Basil-chopped
Equipment
Saucepan
Baking Dish
Bowl
Aluminum Foil
Instructions
Preheat oven to 400°F (200°C).
To roast garlic: Cut the top off the Garlic head, drizzle with Olive Oil, wrap in foil, and bake for 40-45 minutes, or until soft. Let cool, then squeeze out the roasted garlic.
In a saucepan, combine San Marzano Crushed Tomatoes, Roasted Garlic, Dried Oregano, Red Pepper Flakes, Salt, and Black Pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally.
In a bowl, combine Cream Cheese and Heavy Cream until smooth. Stir in Parmesan Cheese and Shredded Mozzarella Cheese.
Spread the creamy mixture evenly over the Sourdough Bread slices.
Pour the Tomato Sauce over the bread and cheese mixture.
Bake for 15-20 minutes, or until bubbly and golden brown.
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