- 4 tablespoons olive oil, divided
- 1 bulb garlic, about 12 cloves
- 1 teaspoon salt, divided
- 1 teaspoon pepper, divided
- 32 slices baguette
- 8 ounces cheese, feta
- 1/2 cup milk, whole
- 2 tablespoons lemon juice
- 1/2 cup pomegranate seeds
- 1/4 cup parsley, minced
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Preheat oven to 400º F. Slice garlic bulb in half exposing the garlic heads and place in the center of a large piece of tin foil. Drizzle each half with 2 tablespoons olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Wrap foil tightly around garlic and roast until caramelized, about 30 minutes.
While garlic is roasting, place the baguette slices on a large baking sheet and drizzle with olive oil. Bake until golden brown, on the second rack of the oven, for about 10 minutes; set aside.
While the baguette slices are toasting, place the Feta cheese, milk, lemon juice, remaining 1/2 teaspoon salt and 1/2 teaspoon pepper in a high-speed food processor. Once the garlic is done roasting, pop out the garlic cloves and add to the food processor. Pulse until whipped and creamy, adding more milk as needed to reach desired consistency. Check for seasoning and adjust, to taste.
To serve, spread each crostini with whipped Feta and sprinkle with pomegranate seeds and minced parsley.