Roasted Garlic-and-Pomegranate Canapes

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Roasted Garlic-and-Pomegranate Canapes
  • Cook Time
  • Prep Time
  • 18Servings


  • 2 large heads garlic
  • 2/3 cup pomegranate juice
  • 3 tablespoons mayonnaise
  • Salt and pepper
  • 18 slices english cucumber
  • 18 small mint leaves


Preheat the oven to 375 degrees . Place the garlic heads on a baking sheet and bake until softened, about 35 minutes. Let cool slightly.

Meanwhile, in a saucepan, cook the pomegranate juice over medium heat until reduced to a thick syrup, about 20 minutes; transfer to a cup.

Slice off the tops of the heads of garlic and squeeze the roasted garlic from the cloves into a bowl; mash until smooth. Stir in the mayonnaise; season with salt and pepper.

Place a dollop of the garlic mayonnaise onto each cucumber slice, drizzle with the pomegranate syrup and garnish with mint.