Roasted Garlic + Tomato Bruschetta

2 pints cherry tomatoes (about 4 cups)

2-3 medium sized whole tomatoes

1/2 cup basil, thinly sliced

1 whole bulb of garlic

1/4 cup olive oil

1 teaspoon balsamic vinegar

1/4 teaspoon salt

1/4 teaspoon pepper

Loaf of crusty bread or baguette

Olive oil, extra for bread and garlic

 

Roasting garlic is super simple and delicious!

  1. Just cut the top portion from the garlic (opposite the “root” end), and place on some foil on a baking sheet.
  2. Drizzle some olive oil over the top, letting it seep into the little holes and crevices. Let some drip on the outside too.
  3. Sprinkle with salt and pepper.
  4. Bake in a 400 F degree oven for about 30-35 minutes, or until the cloves are soft and fragrant. Allow to cool.

Tomato Bruschetta

  1. In a bowl combine basil, olive oil, vinegar, salt, and pepper.
  2. Squeeze out 3-4 cloves of the roasted garlic from the bulb, and combine with the rest of the ingredients.
  3. Save the rest of the garlic bulb and read the “NOTE” at the bottom for tips on how to use it!
  4. Chop the tomtato into bite sized pieces and add to the mixture, combining completely.
  5. Place in the fridge, allowing to “marinade.”
  6. Slice bread into thin rounds or pieces and place on a baking sheet.
  7. Brush with olive oil and a light sprinkle of salt.
  8. Bake in a 400 degree F oven until golden and crispy, not burnt!!
  9. When cooled, top with tomato bruschetta and serve immediatly!

NOTE: To use up the remaining garlic, add to mashed or roasted potatoes, pastas, cooked veggies, and pizza!! Or just spread on a fresh chunk of bread with a touch of olive oil. Perfection!!

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