Happy National Garlic Day! Who doesn’t love a little garlicky goodness? We are big fans of the so-called “stinking rose”, so what better way to honor our love of those luscious cloves of deliciousness than with a double dose of garlic-laden recipes?
Brace yourself — it’s about to get real garlicky up in here…
Garlic & Artichoke-Stuffed Baguette
What You’ll Need:
1 small jar marinated artichoke hearts
16 oz. cream cheese
1/4 cup shredded mozzarella
1/4 cup shredded parmesan
3-4 roasted heads of garlic
Using a sharp knife, hollow out the center of your baguette. If your baguette is very long, cut it into halves or quarters to make it a li’l easier!
After you’ve hollowed out your bread, dice up your artichoke quarters, then combine them with the cheeses and garlic. Spoon the mixture into the center of the bread, and bake on 350 degrees for about ten minutes. Because most of the cheese is cream cheese, you shouldn’t have to worry about everything melting and oozing out of the center, but do allow the bread to cool for a good 5 minutes before slicing and serving.
Roasted Garlic, Tomato, & Herb Goat Cheese Dip
What You’ll Need:
8 oz. garlic and herb goat cheese
5-6 roasted heads of garlic
10 baby heirloom tomatoes
2-3 basil leaves
8 oz. ricotta cheese
1/2 cup shredded asiago cheese
1/2 cup shredded parmesan cheese
Cut your tomatoes in half, and chiffonade your basil. Then, combine all ingredients — except a handful of shredded cheese, a sprinkling of basil, and 6-8 tomato halves (you’ll use this for the top of the dip!). After you’ve given everything a good mix, transfer it into a shallow baking dish.
Preheat oven to 350. Next, sprinkle the shredded cheese and basil you reserved across the goat cheese mixture, and place your tomato halves on top, cut side-down.
Bake in the oven for about 12-15 minutes. Serve with crackers, pita, or, if you’re a garlic fiend like we are — the garlic and artichoke baguette from above!
+What will you be whipping up in the kitchen to celebrate National Garlic Day?