An il Fustino recipe

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Although you can use regular extra-virgin olive oil in this recipe, olio nuovo (new oil) works better. It's pungent enough to stand up to the roasted garlic's strong flavor

Serves: 4

Roasted Garlic Toasts with Olio Nuovo


2 heads, garlic
2 teaspoons, extra-virgin olive oil - divided
Kosher salt and pepper
1 loaf ciabatta - sliced 1/4 in. thick (you will need 14 slices)
1/4 cup, olio nuovo


  1. Preheat oven to 400°. Cut tops off garlic heads (enough to expose cloves) and discard. Brush cut side of each garlic head with 1/2 tsp. extra-virgin olive oil, then sprinkle with salt and pepper.
  2. Place each garlic head on a sheet of foil; enclose in foil and twist tops closed. Bake 40 minutes. Remove foil packets, untwist tops, and drizzle each garlic head with another 1/2 tsp. extra-virgin olive oil. Return open garlic packets to oven and bake for 20 minutes.
  3. Remove garlic from oven and increase heat to 450°. Squeeze garlic cloves from garlic heads (or pop cloves out with a knife) into a small bowl. Mash garlic with a fork.
  4. Toast ciabatta on a grill pan at medium-high heat. Sprinkle with salt while toasting.
  5. Spread roasted garlic on toasts. Drizzle with olio nuovo and sprinkle with a bit more salt and pepper. Serve immediately.