Roasted Garlic + Tomatoes on Toast with Almond Basil Cream

Serves people

This is one of those recipes that provides warmth - not only because it all comes together as the tomatoes and garlic are hot out of the oven but there's something about the marriage of crunchy bread, velvety almond cream and the nutty-like flavor of roasted garlic alongside wonderfully jammy and sweet roasted tomatoes that makes me feel cozy. This is a simple dish that's ideal for the cooler weather when you want to warm up and savor your favorite comfort foods.

Prep Time - 10

Cook Time - 45

Total Time - 55

Ingredients

Roasted Garlic + Tomatoes

6 medium heirloom tomatoes
4 large heads of garlic
1 Tablespoon extra-virgin olive oil plus more if needed
4 sprigs fresh thyme
1 Tablespoon fresh rosemary leaves
sea salt to taste
freshly ground black pepper to taste

Almond Basil Cream

1 cup slivered almonds
1/2 cup packed fresh basil leaves
3/4 cup warm water
2 teaspoons cumin
1 teaspoon apple cider vinegar
3/4 teaspoons sea salt
1/2 teaspoon freshly ground black pepper

For Serving

4 slices thick bread (preferably gluten-free) toasted

METHOD

Preheat the oven to 400 degrees F. Prepare a large rimmed baking sheet with parchment paper. Set aside.
Using a sharp knife, slice the tomatoes crosswise and place on the prepared baking sheet.
Discard the papery outer layers of the heads of garlic ensuring to leave the skins of the individual cloves intact. Using a sharp knife, slice 1/4 inch off the top of each head and place the head face up on the prepared baking sheet. Add a few sprigs of fresh thyme and rosemary and drizzle everything generously with olive oil, especially the heads of garlic, which should be well coated and glossy. Sprinkle with sea salt and pepper and roast for 45 minutes or until the tomatoes are wrinkled and the garlic is very tender.
Meanwhile, make the Almond Basil Cream by pureeing all the ingredients in a mini food processor until smooth. Add more water for a thinner consistency. Season to taste with sea salt. Transfer to a small serving bowl with a spoon.
Remove the vegetables from the oven and let sit for 5 minutes. Note: The tomatoes will release water as they roast so allow the vegetables to sit until the water is absorbed.
Use your hands to gently squeeze the garlic cloves out of their skins. Spread the Almond Basil Cream onto slices of toast followed by the roasted tomatoes and garlic cloves. Serve warm.
Store leftover Almond Basil Cream in a sealed glass jar in the refrigerator for up to 6 days. Store tomatoes and garlic in sealed glass jars in the refrigerator for up to 5 days.

Notes

Save the top 1/4 of the garlic head for later use such as making pesto.

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