This is quite possibly one of the most frequently ordered appetizers at any given restaurant as of late. There are so many versions out there, but this one has just a touch of heat with roasted red pepper flakes. It is divine on thinly sliced baguette bread, and it is equally delicious on your favorite cracker.
Whenever we order this at a restaurant, it is devoured on the spot. So when I needed an appetizer for a party last week, I searched for a good recipe. You can’t go wrong with anything on annies-eats.com, so I gave this one a try.
It is perfectly delicious, and I think one reason is that you add roasted garlic. (Do I dare admit that I’ve never roasted garlic before?) It took an extra half hour for this step, but it added such a unique flavor - it was worth the delay.
Next time I’ll cut the roasted red pepper flakes in half. It was a bit too pronounced for my tastes, but judge accordingly for your own use. I also found it baked up nicely without the additional grated parmesan on top. Although tasty, it made it more prone to burning. Next time I would I would sprinkle it on in the last few minutes of bake time.
For the recipe, along with step-by-step photos - go to: