Ingredients
1 head garlic
olive oil
salt and pepper
25 cocktail tomatoes
300 g oz cream cheese, softened
green onions or chives
chives, sweet paprika for garnish (optional)
1 teaspoon fresh lemon juice (to taste)
Method
Sources
📖
Recipe1M+
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Recipe1M+
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Controlled pour dispenser — drizzle olive oil without glugging
French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
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Controlled pour dispenser — drizzle olive oil without glugging
French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
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remove outer husk of garlic head, cut off top with stem so that tops of bulbs are exposed. place on aluminum foil, drizzle with olive oil and salt and pepper. close aluminum foil packet and place in 325f preheated oven for 45-60 minute when bulb is soft, remove from oven and allow to cool. wash tomatoes. cut a tiny sliver off of the bottom of each one, just to ensure they stand up (be careful not to pierce the tomato). cut off top of each tomato and clean out insides. if you have time you can sprinkle the insides with salt and place upside down on a rack to drain, but it's not necessary. in a bowl, combine cream cheese, green onions or chives (or any other herb that goes well with roasted garlic) and lemon juice. take roasted heaad of garlic and squeeze paste from bulbs directly into bowl. mix well (i use the whisk attachment on a stand mixer, gets it blended nicely in no time). use the piping bag to fill each tomato. garnish as desired (sweet paprika and chives shown in picture). note: if storing overnight in fridge, you may want to remove the cheese a few minutes before filling the tomatoes to soften it up and make it easier to squeeze out with the piping bag; however, i found that there was still a lot of condensation which dripped on the plate and tomato, so i wrapped a paper towel around the tip to catch any dripping.