- 6 Pueblo Green Chiles, roasted, peeled, seeded, and diced
- 1 head Garlic
- 1 cup Extra Virgin Olive Oil
- 1 baguette
- 1 tsp. Pueblo Caribe Powder
- Coarse Kosher Salt, to taste
- Aluminum foil, about a 1x2 ft piece
- Small baking dish
- Cutting board
- Large French knife
- Bread knife
- Baking sheet
- Silicone brush
- Small mixing bowl
- Spoon or small spatula
Gather all your ingredients and equipment. Set oven to 375°F
Peel any loose paper skin off the head of the garlic. Place on cutting board sideways and cut off top 1/2 inch or so, so that every clove is exposed. Save the large garlic tops you cut off for later.
Fold the sheet of aluminum foil inhale and place inside the baking dish. Put the garlic head on the foil, drizzle a tablespoon of extra virgin olive oil on top. Rub the oil over the exposed cloves to coat evenly.
Wrap the foil around the garlic and pinch closed. Bake for 1 hour at 375°F and let cool completely.
The garlic cloves will pop out of the head with a gentle squeeze. You will only need about half of the garlic for this recipe. Save the rest for pasta, pesto, salsa, or anything else you like. Chop the garlic roughly and place it in a bowl. Add chopped Pueblo Green Chiles and olive oil. Mix in salt to taste. You can marinate this for several days in advance.
Next, slice the baguette into thin slices for the bruschetta. Line them on a baking sheet and brush with extra virgin olive oil. Sprinkle with coarse kosher salt and touch of Pueblo Caribe powder. Bake at 375°F for 5-10 minutes until crispy and slightly golden.
As soon as the bread comes out of the oven, take a piece of the reserved raw garlic, and rub the cut end of the clove on the toast. Scoop a generous spoonful of the marinated Pueblo Green Chiles on each piece of toast and serve immediately.