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!
- Just cut the top portion from the garlic (opposite the "root" end), and place on some foil on a baking sheet.
- Drizzle some olive oil over the top, letting it seep into the little holes and crevices. Let some drip on the outside too.
- Sprinkle with salt and pepper.
- 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
- In a bowl combine basil, olive oil, vinegar, salt, and pepper.
- Squeeze out 3-4 cloves of the roasted garlic from the bulb, and combine with the rest of the ingredients.
- Save the rest of the garlic bulb and read the "NOTE" at the bottom for tips on how to use it!
- Chop the tomtato into bite sized pieces and add to the mixture, combining completely.
- Place in the fridge, allowing to "marinade."
- Slice bread into thin rounds or pieces and place on a baking sheet.
- Brush with olive oil and a light sprinkle of salt.
- Bake in a 400 degree F oven until golden and crispy, not burnt!!
- When cooled, top with tomato bruschetta and serve immediatly!
