Roasted Garlic-and-Pomegranate Canapes - Rachael Ray Every Day

    Roasted Garlic-and-Pomegranate Canapes

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

    Ingredients

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

    Preparation

    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.