Roasted Garlic & Tomato Bruschetta

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1 garlic head, whole

3 teaspoons olive oil

salt and pepper to taste

1 medium tomato, diced

¼ cup fresh basil, chiffonade

4 ounces cream cheese, softened

½ cup sargento

12 slices baguette, 1/2-inch thick


1. Preheat oven to 350°F.

2. 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.

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

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

5. 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.

Bon Appetit!

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