Roasted Garlic Toasts with Olio Nuovo
Roasted Garlic Toasts with Olio Nuovo might be just the side dish you are searching for. This recipe makes 1 servings with 1662 calories, 42g of protein, and 65g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegan diet. 1 person found this recipe to be delicious and satisfying. If you have ciabatta, olive oil, kosher salt and pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes.
Cut tops off garlic heads (enough to expose cloves) and discard.
Brush cut side of each garlic head with 1/2 tsp. extra-virgin olive oil, then sprinkle with salt and pepper.
Place each garlic head on a sheet of foil; enclose in foil.
Remove foil packets, untwist tops, and drizzle each garlic head with another 1/2 tsp. extra-virgin olive oil. Return open garlic packets to oven and bake for 20 minutes.
Remove garlic from oven and increase heat to 45
Squeeze garlic cloves from garlic heads (or pop cloves out with a knife) into a small bowl. Mash garlic with a fork.
Bake ciabatta slices on a baking sheet 6 to 8 minutes, or until well toasted, turning over once.
Spread roasted garlic on toasts.
Drizzle with olio nuovo and sprinkle with salt and pepper.
The USDA recently adopted these international standards for olive oil grades.
Extra-Virgin. The highest grade you can buy; the olives are pressed without using chemicals or adding heat, and they go through the press only once. To qualify as extra-virgin, the oil must also be free of specified taste "defects" and have less than 5 percent acidity.
Olio Nuovo. Italian for "new oil," this is an extra-virgin oil less than 3 months old. Intensely green, with a pungent, vibrant taste, it quickly loses its bite, so use it right away. (Most California-produced brands of olio nuovo appear in late fall, soon after the harvest, and often sell out quickly.)
Virgin. A lower grade than extra-virgin, lighter in flavor and higher in acidity.
Olive oil. Virgin oil blended, in varying ratios, with refined oil, which comes from olives that have already been pressed at least once; heat or chemicals may be used to extract more oil from the paste. Neutral in flavor and cheap.
Light. Refined oil with a small amount of virgin oil, if any; may also have other vegetable oils. "Light" doesn't mean lower in calories, just a lighter taste.
Infused/flavored. Oil in which fruit or herbs were steeped. Can also mean the olives were pressed with fruit or herbs, or that fruit or herb oils were added to the oil after pressing; both methods result in a more intense flavor than the steeping.