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Roasted Garlic and Tomato Bruschetta

by Jamie on July 21, 2011

Post image for Roasted Garlic and Tomato Bruschetta

It was a crisp 102 here today and couple that with awesome Ohio humidity and you pretty much have my worst nightmare. My blinds and curtains have been for closed 72 hours straight and I’m starting to feel very hermit-esque.

While I was taking care of some random stuff around the house, Brian quickly sensed my foul mood and offered to cook dinner. He actually stood outside and fully embraced the insanity to cook himself a steak – I opted for watermelon and this super simple Roasted Garlic and Tomato Bruschetta. Although I am a self-professed tomato hater, I actually really like this little appetizer, although I’ll admit to pushing a few of the maters off to the side.

This bruschetta is not only extremely flavorful, but it’s also the perfect little snack or appetizer for those lazy summer nights. Toasted pieces of baguette create the perfect canvas for a rich and creamy layer of roasted garlic cream cheese spread. Top that off with a mixture of tomatoes and basil for a burst of freshness.

Tip: Since I am anti-oven right now, I roasted the garlic and toasted my baguette in my toaster oven and it turned out perfectly.

I hope you enjoy this recipe as much as we do. Have great weekend and stay cool.

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Roasted Garlic & Tomato Bruschetta

July 21st, 2011

Yield: 4-6 servings

Ingredients:

1 garlic head, whole
3 teaspoons olive oil
salt and pepper to taste
1 medium tomato, diced
¼ cup fresh basil, chiffonaded
4 ounces cream cheese, softened
½ cup Sargento® Artisan Blends® Shredded Parmesan Cheese, divided use
12 slices baguette, 1/2-inch thick

Directions:

1. Preheat oven to 350°F. Cut the top 1/3 off of the garlic head, exposing cloves. Place on foil; drizzle 1 teaspoon olive oil over the head of garlic and sprinkle with a dash of salt and pepper. Wrap with foil. Bake in preheated oven 1 hour or until tender. Let cool.

2. Meanwhile, combine tomato, basil, 2 teaspoons olive oil, salt and pepper to taste in medium bowl; set aside.

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

4. Arrange bread slices on baking sheet; spread garlic cream cheese mixture over one side of each slice; sprinkle with 1/4 cup cheese. Bake in preheated 350°F oven 12 minutes or until golden brown. Top with tomato mixture and remaining cheese.

Notes:

- Recipe adapted from Sargento Bruchetta recipe

Disclosure

This is a sponsored post for Sargento, all opinions are my own.


{ 18 comments… read them below or add one }

Heidi @ Food Doodles July 21, 2011 at 10:35 pm

Mmm, I love bruschetta and this looks delicious. So perfect for hot evenings. I’m going to try your roasted garlic cream cheese spread with my brsuchetta next time, it sounds great!

Reply

Casey@Good. Food. Stories. July 21, 2011 at 10:49 pm

Jamie! Pushing tomatoes off to the side is what my picky husband does! Nooooooo….

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Lindsay @ The Lean Green Bean July 21, 2011 at 11:16 pm

omg i’m in Ohio too! i had to wait until 10 pm to go running and i still felt like i was running in a sauna!! miserable. on the bright side, the food looks great!

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Katrina July 22, 2011 at 12:49 am

This sounds perfect for a dinner party. The cream cheese sounds amazing!

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Alli July 22, 2011 at 6:55 am

Perfect dinner for a hot night. Don’t waste those tomatoes!

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Savorique July 22, 2011 at 8:04 am

Mouth-watering and refreshing! I’m a sucker for the garlic-basil-tomato combo. I put mozzarella on my toasts and sometimes I season them with balsamic vinegar too…

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Kristan Schrader July 22, 2011 at 12:28 pm

Try this one out too…my kids HATE tomatoes and LOVE this recipe…often they eat it for dinner!!

Sally’s Bruschetta

Combine:
1 cup Mayonnaise
1 cup Parmesan

Spread on slices of French bread or baguettes.

Mix:
3-4 chopped tomatoes
6-7 cloves of chopped or minced garlic (can use more/less depending on taste)
4 Tbs. chopped fresh basil
¼ cup extra virgin olive oil
Salt/pepper to taste.

Spoon mixture on top of bread slices and bake at 400 for 10 minutes!!

Reply

Amanda July 22, 2011 at 12:42 pm

I am making this for dinner. And nothing else. And not sharing. ;)

Reply

Deb July 22, 2011 at 4:09 pm

This sounds great! I recently got some Himalayan pink salt and organic peppercorns from Sustainable Sourcing https://secure.sustainablesourcing.com and I’ll have to try them out in this recipe. Thanks for sharing!

Reply

Sylvie @ Gourmande in the Kitchen July 22, 2011 at 7:59 pm

Mmm, my favorite thing to munch on before dinner!

Reply

Mrs. Jen B July 23, 2011 at 9:44 am

Lovely. I’m a huge bruschetta fan and would adore a plate of this right now (yes, even though it’s not even 10AM!).

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Anita Menon July 24, 2011 at 3:08 am

sounds like a really good recipe. Bookmarked!

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Jen @ My Kitchen Addiction July 24, 2011 at 11:08 pm

Oooh, yum! Love this bruschetta… I want this for lunch tomorrow!

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Lauren July 25, 2011 at 10:39 am

Those look (and sound) delicious!

Also, I feel your pain on the heat and humidity lately. I’m in Toronto, and last week it was nearly 50 degrees with humidex. And I don’t have AC. And I live on the third floor of a house. Needless to say, it was pretty unbearable. My apartment was hotter than it was outside!

Reply

Tracy July 26, 2011 at 1:36 pm

Sounds delicious! Great idea roasting the garlic in the toaster oven; I’ll have to remember that!!

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carri August 17, 2011 at 4:06 pm

OH! I looooove bruschetta! This looks amazing

Reply

Aurica February 21, 2014 at 4:39 am

very easy, quick and fresh, a good recipe to start a day, but not only in the morning, anytime of day when you need something quick, easy and ready to eat :D

Reply

Melissa Johnson July 17, 2014 at 2:27 am

Hi! I just recently started my own blog and I made this recipe and adapted it with a link back to you. It was so good. I found it filling for a light lunch and very fresh. Thank you so much for the wonderful suggestion. Smiles:) Melissa

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