Roasted Garlic Bruschetta w/Tomato & Basil

Roasted Garlic Bruschetta with Tomato & Basil

Roasted Garlic Bruschetta with Tomato & Basil

One of my favorite appetizers is this Roasted Garlic Bruschetta with Tomato & Basil.  It’s loaded with flavor and everyone loves it!  As you know from previous posts, I’m a huge fan of keeping flavored butters in my freezer.  This butter may be my favorite!   When I make this recipe, I usually make a LOT!  But, hey, if I’m going to spend an hour roasting garlic, I might as well make enough to keep me supplied during the summer when those wonderful summer tomatoes are so abundant!

Roasted Garlic Bruschetta with Tomato and Basil

Adapted from Nordstrom “Flavors” Cookbook

Printable Recipe

1/2 cup (1 stick) unsalted butter, room temperature

1/3 cup drained, finely chopped olive oil-packed sun-dried tomatoes

1/3 cup coarsely chopped Simple Roasted Garlic (recipe follows)

1 1/2 tablespoons chopped fresh basil

1/2 teaspoon kosher salt

pinch of freshly ground black pepper

1 rustic style baguette (I use ciabatta bread)

1/4 cup freshly grated Parmesan cheese

In a bowl, using a rubber spatula, mash together the butter, sun-dried tomatoes, basil, roasted garlic, salt & pepper until well combined.  Split the baguette lengthwise and spread the butter mixture over the cut surfaces.  Sprinkle evenly with parmesan. (The prepared bread can be loosely covered with plastic wrap and stored at room temperature for up to 4 hours before continuing.)

Tomato and Basil Topping

2 large, ripe tomatoes, cored, seeded and cut into 1/2 inch dice

1/4 cup chopped fresh basil

3 tablespoons extra-virgin olive oil

1  tablespoon balsamic vinegar

kosher salt & freshly ground pepper (to taste)

To make the Tomato & Basil Topping, in a bowl, combine the tomatoes, basil, olive oil, vinegar and season with salt & pepper.  Cover and let stand at room temperature for about 1 hour to blend flavors.

Preheat over to 375°.  Place the bread halves, Parmesan side up, on large rimmed baking sheet.  Bake until the cheese is nicely browned, about 10 minutes.  Remove from the oven and transfer to a cutting board. Using a serrated knife, cut the bread into small pieces and transfer to serving platter.  Serve immediately, with the bowl of tomato topping and a slotted serving spoon on the side.  Invite each guest to top the bread with a spoonful of the tomatoes.

Simple Roasted Garlic

Adapted from Nordstrom “Flavors” Cookbook

garlic cloves, peeled (see Chef’s Note)

olive oil

salt & pepper

Preheat oven to 375°.  Place garlic cloves in a single layer on foil-lined baking sheet.

Drizzle evenly with oil, and season with salt & pepper.  Pour about 3/4 cup water over the garlic.  Cover securely with foil, and bake until lightly colored and the tip of a small knife pierces a clove easily, about an hour.  Carefully remove the foil, and return to oven.  Continue to bake until golden brown and tops of cloves look dry, about 15-20 minutes more.  Let cool slightly, then drain off any liquid, and let cool completely.

Transfer to an airtight container and store in refrigerator for up to 4 days.  To measure the roasted garlic, mash it lightly to fit into a measuring cup.

Chef’s Note: To save time, use store-bought peeled garlic.


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