Roasted Garlic Gorgonzola Toast & Penne Pasta

Roasted garlic & Gorgonzola on Sourdough Toast

Ingredients

  • Sourdough baguette, cut in 1/2 inch slices
  • Olive oil
  • Gorgonzola crumbles
  • Garlic bulb(s), with top cut off

Instructions

Preheat oven to 400 degrees. Place sourdough slices on a baking sheet in a single layer. You can top them with a little bit of olive oil but they will toast just as well without it.

Place garlic bulb(s) in a square of aluminum foil. Lift and tighten aluminum walls so the top of the garlic and its cloves are exposed within the foil. Drizzle olive oil on top of bulb allowing it to enter the crevices of the cloves. Tighten the top of the foil leaving a handle of foil sticking straight up.

Place both sourdough slices and garlic bulb(s) in the oven. Toast sourdough as desired but should be finished around 15 minutes of baking. Leave garlic bulbs in the oven for a total of 45 minutes to 1 hour.  When the garlic is done it should look soft and beige and not have too many (if any) black spots.

Plate toasts, drizzle olive oil (optional), spread with garlic & top with Gorgonzola and you have the cutest little Italian inspired appetizer. I gave my neighbor a plate of this today because she was working like crazy moving all day and she thanked me by giving me pretty much all of her food! Dry goods will stay good during her move to Montana so I’m not sure why I have her peanut butter and rice crispy treats but I’m pretty happy about it 🙂 Neighborly duties, you know?

Penne Alfredo (with or without chicken)

Pasta Ingredients (amount is based on preference, but I’ll put what I used to serve 2)

  • Penne Pasta – check the packaging for serving size, I used 4 oz
  • Asparagus, chopped. I used 11 small twigs
  • Mushrooms, sliced. I used 4
  • Sundried tomatoes (handful; The ones from Trader Joe’s are awesome because they aren’t packaged in oil)
  • Spices of choice. My simple staples are red pepper flakes, salt, and pepper.
  • Optional – 3 oz chicken

Alfredo Sauce Ingredients

  • 1 cup heavy whipping cream
  • 1/4th cup butter
  • 1 1/2 cups Parmesan cheese, grated

Instructions

Boil pasta until al dente (cooked but still firm).

Meanwhile, toss mushrooms, asparagus, and sun dried tomatoes in a skillet and saute with butter or olive oil until asparagus is cooked. It should be bright green and remain firm but you should easily be able to poke a fork through it.

Alfredo Sauce Instructions

In a medium saucepan, melt butter on medium heat. Once melted, pour in heavy whipping cream and simmer for 5 minutes. Pour in Parmesan cheese and stir until fully melted.  Pour pasta, veggies, and spices into Alfredo sauce and stir until well combined. Enjoy! 🙂

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