Roasted Garlic Tomato Bruschetta (Printable)
Sweet roasted garlic and juicy tomatoes atop crisp toasted bread for a vibrant Italian start.
# What's Needed:
→ Roasted Garlic
01 - 1 whole head garlic
02 - 1 teaspoon olive oil
→ Tomato Topping
03 - 4 medium ripe tomatoes, diced
04 - 0.25 cup fresh basil leaves, chopped
05 - 2 tablespoons extra virgin olive oil
06 - 1 tablespoon balsamic vinegar
07 - 0.25 teaspoon salt
08 - 0.25 teaspoon freshly ground black pepper
→ Bread
09 - 1 baguette, sliced into 0.5-inch pieces (about 8 slices)
10 - 2 tablespoons olive oil, for brushing
→ Optional Garnish
11 - Shaved Parmesan cheese
12 - Additional fresh basil leaves
# How to Make It:
01 - Set oven temperature to 400°F.
02 - Slice top off garlic head to expose cloves, place on foil, drizzle with 1 teaspoon olive oil, wrap tightly, and roast for 30 minutes until cloves are soft and golden. Allow to cool slightly before squeezing cloves from skins and mashing into a paste.
03 - In a bowl, combine diced tomatoes, chopped basil, 2 tablespoons extra virgin olive oil, balsamic vinegar, salt, and black pepper. Stir gently and let marinate.
04 - Arrange baguette slices on a baking sheet and brush both sides with 2 tablespoons olive oil. Toast in oven for 8 to 10 minutes, flipping halfway, until golden and crisp.
05 - Spread a thin layer of roasted garlic paste onto each toasted baguette slice.
06 - Spoon the tomato mixture generously over each garlic-spread slice.
07 - Top with shaved Parmesan and additional basil leaves if desired and serve immediately.
# Tips for Success:
01 -
- It feels like sharing a little Italian sunshine and comfort in every bite
- The balance of sweet roasted garlic with fresh tomatoes became an instant favorite for any party
02 -
- Roasting the garlic slowly is key to mellowing its sharpness and bringing out that soft, sweet character
- Marinating the tomatoes allows all the flavors to meld beautifully; don’t skip this step if you can help it
03 -
- Don’t rush the roasting—patience here rewards you with the best flavor and texture
- The secret to freshness is marinating the tomatoes just long enough to blend flavors but not so long that they get soggy