Monday, August 6, 2012

Roasted Garlic and Tomato Bruschetta recipe

This recipe is perfect as an appetizer or even for a light lunch or side dish. I was excited to use a tomato from our garden. Enjoy!

Roasted Garlic and Tomato Bruschetta


1 Whole Garlic
3 tsp Olive Oil
Salt & Pepper to taste
1 Medium Tomato, diced
1/4 cup Fresh Basil, Shredded
4 oz Cream Cheese
1/2 cup Parmesan Cheese, Shredded
Sliced Baguette

Roast Garlic:
Preheat oven to 350F.
Cut 1/3 of the top of the Garlic off, exposing cloves.
Place on aluminum foil and drizzle with 1 tsp olive oil and sprinkle with salt and pepper.
Wrap completely in foil.
Bake 1 hour or until fork tender.
(Smells amazing while cooking)

Combine tomato, basil, 2 tsp olive oil, salt and pepper in a bowl and set aside.

Squeeze garlic out of skins. Mix garlic, cream cheese and 1/4 cup parmesan cheese in a small bowl and set aside.

Place bread slices on baking sheet.
Spread garlic cream cheese mixture on top of bread and sprinkle generously with parmesan cheese.

Bake at 350F for 10 minutes or until golden brown.

Top with Tomato mixture and sprinkle lightly with cheese.


Recipe adapted from:

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