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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.
Roasted Garlic & Tomato Bruschetta
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:
- 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.
- Meanwhile, combine tomato, basil, 2 teaspoons olive oil, salt and pepper to taste in medium bowl; set aside.
- Squeeze garlic out of skins. Mix garlic, cream cheese and 1/4 cup Parmesan cheese in a small bowl; set aside
- 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.
- Recipe adapted from Sargento Bruchetta recipe
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Disclosure
This is a sponsored post for Sargento, all opinions are my own.
I made this bruschetta for my family… It’s so delicious!! Not too hard and worth every step. Definitely recommend!
I’m so glad you liked it, Arielle!
This bruchetto is absolutely scrumciolicious..
Thank you, Irene!
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
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
OH! I looooove bruschetta! This looks amazing
Sounds delicious! Great idea roasting the garlic in the toaster oven; I’ll have to remember that!!
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!
Oooh, yum! Love this bruschetta… I want this for lunch tomorrow!
sounds like a really good recipe. Bookmarked!
Lovely. I’m a huge bruschetta fan and would adore a plate of this right now (yes, even though it’s not even 10AM!).