- Prep Time
- 5 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- 2
- garlic bulbs
- 2 tbsp
- olive oil, divided
- 30 mL
- salt and black pepper to taste
- 2 sprigs
- fresh rosemary
- 4
- pita breads
- 5 oz
- Cambozola cheese
- 150 g
Directions
Step 1
Preheat barbecue to medium heat.
Step 2
Trim ½-in. (1 cm) off top of each garlic bulb. Drizzle 1 tbsp olive oil on cut surface of garlic bulbs, season with salt and pepper and set rosemary sprig on top.
Step 3
Place garlic, cut sides up, on upper rack of BBQ. Close lid and cook 20 min., or until garlic cloves soften and begin to push out of skins. Arrange bulbs on platter, cool to room temperature.
Step 4
Meanwhile, brush pita breads with remaining oil. Briefly grill both sides of breads until warmed and lightly marked. Cut into wedges and place alongside garlic and cheese on platter. Spread garlic and cheese on pitas, as desired.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 400
- Fat:
- 18 g
- Saturated Fat:
- 8 g
- Carbs:
- 43 g
- Fibre:
- 2 g
- Cholesterol:
- 28 mg
- Protein:
- 15 g
- Sodium:
- 850 mg
