ROASTED GARLIC BRUSCHETTA RECIPES

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ROASTED GARLIC BRUSCHETTA RECIPE - FOOD.COM



Roasted Garlic Bruschetta Recipe - Food.com image

Make and share this Roasted Garlic Bruschetta recipe from Food.com.

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 45 minutes

Yield 12 serving(s)

Number Of Ingredients 7

6 cloves garlic
olive oil
1 loaf French bread
16 ounces cream cheese
1 cup romano cheese, freshly grated
1 cup chopped tomato
1 bunch basil, leaves chopped

Steps:

  • Heat oven to 350.
  • Place garlic on a piece of aluminum foil.
  • Drizzle with olive oil.
  • Wrap up garlic and roast in oven for about 30 minutes, or until soft.
  • Remove roasted garlic from the oven, remove peel and puree until smooth.
  • Place in refrigerator to rest and cool.
  • When cool, combine with softened cream cheese.
  • Slice bread, 1/2 inch thick, on the bias.
  • Toast the bread slightly and set aside.
  • Spread cream cheese mixture on the toast and sprinkle lightly with half of the Romano.
  • Return to oven to warm the cheese.
  • Remove from the oven and top with tomatoes.
  • Sprinkle with the remaining Romano.
  • Scatter basil on top of the bruschetta and serve.

Nutrition Facts : Calories 408.5, FatContent 16.5, SaturatedFatContent 8.9, CholesterolContent 49, SodiumContent 645.5, CarbohydrateContent 51, FiberContent 2.3, SugarContent 3.9, ProteinContent 14.8

ROASTED GARLIC BRUSCHETTA - NOBLE PIG



Roasted Garlic Bruschetta - Noble Pig image

Roasted Garlic Bruschetta, the perfect party appetizer that can be made mostly ahead of time. This elegant dish shines brightly with the simplest of ingredients.

Provided by Cathy

Categories     Appetizer

Prep Time 180 minutes

Cook Time 110 minutes

Yield 48

Number Of Ingredients 10

3 lbs cherry and grape tomatoes, sliced in half
1 head of garlic, separate out cloves, but leave the skin on
3 tbsps extra virgin olive oil, divided
1/2 tsp kosher salt
large pinch coarse ground black pepper
1 tbsp balsamic vinegar
15 fresh basil leaves, chopped
2 rustic-style baguettes, sliced into 48 pieces (about 1/2" slices)
1/4 cup olive oil
3 large raw garlic cloves, peeled

Steps:

  • Preheat oven to 300 degrees F (275 F if you use your convection setting).
  • In a large bowl (ceramic or glass) toss tomatoes and garlic with two tablespoons of the olive oil, salt and pepper. Spread tomato mixture out evenly on two large rimmed baking sheets. (Do not use foil or parchment paper.) Bake tomatoes about 80-90 minutes or until the edges have dried up a bit. Remove from oven and let cool.
  • Remove garlic pieces from the baking tray and squeeze out the roasted garlic into a bowl (ceramic or glass). Smash garlic with the back of a fork, breaking it up into separate pieces. (The goal is to not have the garlic clump together when you toss it with the tomatoes. Use your hands if necessary to break apart.)
  • Divide the balsamic vinegar evenly among the baking sheets and toss to coat with the tomatoes, scraping up any crusted bits to the pan with a wooden spoon. Add tomatoes and all pan juices to the bowl with the garlic. Add final tablespoon of olive oil and chopped basil. Toss together gently. This can sit covered at room temperature for a few hours.
  • Preheat oven to 425 degrees F (400 if you use your convection setting). You can also use the broiler if you choose.
  • Brush two large rimmed baking trays with olive oil. Place slices of baguette onto trays and brush the tops and sides of bread with remaining olive oil. Bake or broil the bread until the edges are brown and bread is a little crunchy; about 6-8 minutes. Remove from the oven and rub the tops of each slice with a raw garlic cloves.
  • Scoop tomato mixture onto the top of each baguette slice and place on a serving tray. Serve within the hour.

Nutrition Facts : ServingSize 1 piece, Calories 45 kcal, CarbohydrateContent 3.9 g, ProteinContent 1.4 g, FatContent 1.9 g, SaturatedFatContent 0.2 g, SodiumContent 20.3 mg, FiberContent 0.8 g, SugarContent 1.1 g, UnsaturatedFatContent 0.8 g

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