Roasted Garlic Bruschetta Recipes

Steps:

• Heat the oven to 400 degrees F.
• Coat the tomatoes in olive oil and season with salt and pepper. Roast 20 minutes to concentrate the flavor and burst the tomatoes.
• Cut 2 large "planks" of bread each 1-inch thick by slicing the bread lengthwise horizontally. Reserve the rest of the loaf for another use.
• When you remove the tomatoes from the oven, switch on broiler. Char bread on both sides then rub hot bread with cut garlic.
• In a bowl, lightly mash the roasted tomatoes and combine with scallions and basil. Top the large planks with tomato mixture then cut each giant crostini into 4 pieces, 8 pieces total.

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.

Steps:

• Preheat oven to 350 degrees F.
• Separate the cloves of garlic from the heads and place in an ovenproof dish. Drizzle 1 ounce of olive oil over the unpeeled cloves and roast for 25 minutes until soft. Remove from oven and allow to cool.
• Quarter the tomatoes, remove the seeds, and dice. Finely chop the basil and oregano.
• Halve the baguette lengthwise and toast until golden. Peel the skin off of the garlic cloves. Mash the softened garlic and spread on toasted bread. Cut the baguette into diagonal pieces.
• Mix the diced tomatoes, chopped basil, oregano, salt, pepper, and another ounce of olive oil together. Spoon the tomato mixture evenly over the garlic baguette pieces. Top each piece with one slice of goat cheese and drizzle the remaining olive oil over the goat cheese and tomatoes.
• To serve, garnish with sprigs of fresh basil and serve immediately.

Steps:

• Make the tomato topping. Preheat oven to 300 degrees Fahrenheit. Tumble the tomatoes onto a large rimmed baking sheet. Toss in the garlic. Drizzle with 2 tablespoons olive oil. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir until well-coated. Bake until tomatoes have shrunken a bit and look almost dry around the edges, about 90 minutes.
• Remove from oven and let cool. Remove garlic from the pan. Squeeze cloves out onto a cutting board. Chop up the garlic (as much as you can; it will be soft). Add to a medium bowl.
• Drizzle balsamic vinegar over the tomatoes still on the cookie sheet. Using a spatula or wooden spoon, scrape up and stir the tomatoes, using the vinegar to help loosen up some of the dried-on tomato juices. Scrape tomatoes and juice into the bowl. Stir in basil and remaining 1 tablespoon olive oil. Taste and add additional salt and pepper if desired. Set aside.
• Make the toasts. Preheat oven to 425 degrees Fahrenheit. Brush a large cookie sheet with 1 tablespoon of olive oil and lay the slices of bread on the sheet. Brush the tops of each slice with olive oil. Bake until golden brown around the edges, 7-9 minutes. Remove from oven and let cool slightly. Rub each piece on both sides with cut sides of garlic.
• Serve. Spoon the tomatoes over the bread to serve, or set the bread and tomatoes on the appetizer table for guests to assemble themselves.