Tomato, Peach & Goat Cheese Salad with Roasted Purple Garlic Bread

Tomato, Peach & Goat Cheese Salad

with Roasted Purple Garlic Bread

2 Servings

From the Test Kitchen

What would cooking be without garlic? Its unmistakable, mouthwatering aroma is almost synonymous with dinnertime. And despite the fact that garlic is everywhere in cooking, it's not something we talk about enough. Garlic is actually a member of the lily family. The purple garlic you'll be using in this recipe originated in the Caucasus mountains and has been cultivated for its large cloves, intense flavor and beautiful, purple-streaked skin.

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  • Nutrition

    PER SERVING

  • Calories

    580 Cals (est.)

Tomato, Peach & Goat Cheese Salad with Roasted Purple Garlic Bread

  • 1 head Purple Garlic

  • 4 oz Yellow Cherry Tomatoes

  • 3 Tbsps Pistachios

  • 2 Tbsps Butter

  • 1 bunch Basil

  • 1 Peach

  • 1 Shallot

  • 1 Small Baguette

  • 1 Tomato

  • 2 oz Arugula

  • 2 oz Crumbled Goat Cheese

time-saving

tips & techniques

step-by-step

instructions

Roast the garlic:

1 Roast the garlic:

Preheat the oven to 475°F. Cut off and discard the top of the head of garlic (keeping the rest of the head as intact as possible). Place the garlic head on a piece of aluminum foil; drizzle with olive oil and season with salt and pepper. Tightly wrap the seasoned garlic in the foil and place on a sheet pan. Roast in the oven 28 to 30 minutes, or until very soft and lightly browned. Remove from the oven and carefully unwrap. Set aside to cool.

Prepare the ingredients:

2 Prepare the ingredients:

While the garlic roasts, wash and dry the fresh produce. Remove the butter from the refrigerator to soften. Halve the cherry tomatoes. Roughly chop the pistachios. Pick the basil leaves off the stems; discard the stems. Pit and slice the peach into thin wedges. Peel and thinly slice the shallot. Cut the bread in half horizontally. Cut the tomato into wedges.

Toast the pistachios:

3 Toast the pistachios:

While the garlic continues to roast, heat a small, dry pan on medium-high until hot. Add the pistachios and toast, stirring frequently, 2 to 5 minutes, or until browned and fragrant. Transfer to a small bowl and set aside as you continue cooking.

Make the roasted garlic spread:

4 Make the roasted garlic spread:

When cool enough to handle, using your hands, gently squeeze the roasted garlic cloves out of the head into a small bowl. Discard the empty head. Using a fork, mash the roasted garlic into a rough paste. Stir in 2 teaspoons of olive oil; season with salt and pepper to taste.

Prepare the garlic bread:

5 Prepare the garlic bread:

Spread a layer of butter onto the cut side of each piece of bread. Place the buttered bread onto a sheet pan, cut side up, and toast in the oven 5 to 7 minutes, or until golden brown and warmed through. Remove from the oven. Spread the roasted garlic paste onto the cut sides of the toasted bread slices; cut each piece of bread in half on an angle.

Plate your dish:

6 Plate your dish:

In a medium bowl, gently toss the arugula with a drizzle of olive oil. Season with salt and pepper to taste. Divide the dressed arugula, both kinds of tomatoes, peach, basil, goat cheese, toasted pistachios and as much of the shallot as you'd like (you may have extra shallot) between two plates. Finish each with a small drizzle of olive oil and season with salt and pepper. Serve with the garlic bread on the side. Enjoy!

Tomato, Peach & Goat Cheese Salad

Roast the garlic:

1 Roast the garlic:

Preheat the oven to 475°F. Cut off and discard the top of the head of garlic (keeping the rest of the head as intact as possible). Place the garlic head on a piece of aluminum foil; drizzle with olive oil and season with salt and pepper. Tightly wrap the seasoned garlic in the foil and place on a sheet pan. Roast in the oven 28 to 30 minutes, or until very soft and lightly browned. Remove from the oven and carefully unwrap. Set aside to cool.

2 Prepare the ingredients:

While the garlic roasts, wash and dry the fresh produce. Remove the butter from the refrigerator to soften. Halve the cherry tomatoes. Roughly chop the pistachios. Pick the basil leaves off the stems; discard the stems. Pit and slice the peach into thin wedges. Peel and thinly slice the shallot. Cut the bread in half horizontally. Cut the tomato into wedges.

Prepare the ingredients:

Toast the pistachios:

3 Toast the pistachios:

While the garlic continues to roast, heat a small, dry pan on medium-high until hot. Add the pistachios and toast, stirring frequently, 2 to 5 minutes, or until browned and fragrant. Transfer to a small bowl and set aside as you continue cooking.

4 Make the roasted garlic spread:

When cool enough to handle, using your hands, gently squeeze the roasted garlic cloves out of the head into a small bowl. Discard the empty head. Using a fork, mash the roasted garlic into a rough paste. Stir in 2 teaspoons of olive oil; season with salt and pepper to taste.

Make the roasted garlic spread:

Prepare the garlic bread:

5 Prepare the garlic bread:

Spread a layer of butter onto the cut side of each piece of bread. Place the buttered bread onto a sheet pan, cut side up, and toast in the oven 5 to 7 minutes, or until golden brown and warmed through. Remove from the oven. Spread the roasted garlic paste onto the cut sides of the toasted bread slices; cut each piece of bread in half on an angle.

6 Plate your dish:

In a medium bowl, gently toss the arugula with a drizzle of olive oil. Season with salt and pepper to taste. Divide the dressed arugula, both kinds of tomatoes, peach, basil, goat cheese, toasted pistachios and as much of the shallot as you'd like (you may have extra shallot) between two plates. Finish each with a small drizzle of olive oil and season with salt and pepper. Serve with the garlic bread on the side. Enjoy!

Plate your dish: