Cambazola is a deliciously creamy cheese, perfectly suited as a spread on hot, toasted bread for an Italian-style appetizer. The freshly roasted garlic in this delicious recipe adds a sweet and pungent flavor all its own. Try serving this dish with a simple salad of fresh green leaves such as arugula or spinach, tomatoes cut into segments, and pitted, whole olives.
Roasted Garlic on Baguette Toast with Cambazola
Total Time: 50 minutes
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Servings: 2-4
Ingredients:
1 10-12” baguette
1 whole bulb of garlic
6 ounces Cambazola cheese
Olive oil
Freshly ground black pepper (optional)
4 large fresh basil leaves for garnish or other fresh herb of choice
Directions:
Preheat your oven to 400°F.
Carefully peel all the loose, outer leaves off the garlic bulb, ensuring that you do not actually expose the individual cloves.
Chop the garlic bulb in half to expose the thickest part of the individual cloves, and cut a very thin slice off the top and bottom of the bulb to help each half remain upright in the oven.
Very lightly oil a small baking pan with olive oil and place the two halves of the garlic bulbs on it.
Drizzle more olive oil over the exposed cloves on each half and use your fingers to spread it evenly. Carefully, so as not to topple the garlic halves on to their sides, place the tray in to the oven and bake for half an hour.
Remove the garlic from the oven and set it aside to cool for around fifteen minutes, just until it can comfortably be handled.
Slice the baguette in half horizontally and toast on both sides under an overhead grill.
Lay the toasted baguette halves on a chopping board, cut side face up. Using one half of the garlic bulb for each piece of toasted baguette, carefully squeeze the cloves out of the skin and onto the toast. Spread carefully and evenly with a blunt edged knife.
Thinly slice the Cambazola and arrange the slices on top of the garlic. Season with freshly ground black pepper (if desired) and tear the basil leaves roughly, scattering them over the top.
Cut each piece in half at a forty-five degree angle and serve with the salad of your choice, either as an appetizer or as a light, but tasty lunch.