Grilled NAAN & Rasted Garlic Feta with Figs & Fresh Basil
Its all about garlic this month on the farm and our fresh Genovese Basil. Not only is garlic very good for you and packed with nutrients, its a flavour booster in any dish! In this recipe I roasted the garlic for a creamy spreadable flavour. You can roast your garlic a few days ahead and store in the refrigerator until ready to use. I always make extra roasted garlic to have on hand to add to salad dressings, charcuterie boards, mashed potatoes, marinades, stews, you name it. I fired up the BBQ and made these simple NAAN Pizza's. They take no time to put together and are a perfect crowd pleaser as an appetizer or as a main served with a garden salad.
4 NAAN Bread
2 whole garlic bulbs
6 tbsp olive oil + 2 tbsp
1 1/2 cup goat feta, crumbled
16 small fresh figs, halved
salt and fresh ground pepper
fresh basil, chopped for garnish
To make roasted garlic, preheat oven to 400 F. Peel away all the loose outer layers around the head of garlic. Trim about ¼ inch (5 mm) off the top of the head to expose the tops of the cloves. Drizzle each with 3 tbsp with olive oil over the exposed surface, letting the oil drip down into the cloves. Wrap in aluminum foil and roast in the oven for 40 to 45 minutes until soft and golden. Leave in foil and set aside to cool.
Preheat grill to medium-high heat. Place feta in a medium bowl and add the roasted garlic discarding the skin. Using a fork, cream together feta with garlic.
Using the oil from the roasted garlic in the aluminum foil, brush each side of NAAN breads. Once the oil runs out, use the additional 2 tbsp of oil if needed. Grill one side of NAAN for 1 to 2 minutes until grill marks form. Remove from grill and place on board, keeping the grill left on. With the grilled side facing up, divide and spread the garlic feta mixture evenly amongst the NAAN. Top each NAAN with 8 slices of figs, cut side facing up. Return NAAN to preheated grill and grill for 1-2 minutes until Botton of NAAN has grill marks. Remove from grill, drizzle with balsamic glaze and top with fresh chopped basil.
SERVINGS 6-8 | PREP & COOK TIME 15 minutes