Cream Cheese Crostini

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Drizzle exposed garlic cloves with 1 - 2 teaspoons of olive oil. Wrap the bulb tightly with aluminum foil and roast at 425°F for 30 minutes.

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Slice a baguette and toast for several minutes until lightly browned.

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Place the softened cream cheese, roasted garlic, sun dried tomatoes, salt, and pepper into a food processor.

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Pulse several times to combine the mixture, then spread it onto the toasted baguette slices.

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Serve immediately as an appetizer.

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For more recipes, check out More Than Meat and Potatoes!

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