Bolognese Roasted Garlic and Tomato Bruschetta
This Bolognese Roasted Garlic and Tomato Bruschetta combines the robust flavors of slow-roasted garlic and ripe tomatoes atop crusty Italian bread, creating a perfect balance of texture and taste, ideal for a hearty Mediterranean appetizer.
Equipment
- Oven
- Aluminum foil
- Mixing bowls
- Baking sheet
- Knife
- Cutting board
Ingredients
- 1 whole garlic bulb approximately 50g/1.76oz
- 4 large ripe tomatoes approximately 900g/2lbs
- 1 tbsp olive oil 15ml
- 1 tsp balsamic vinegar 5ml
- 1/2 tsp salt 2.5g
- 1/4 tsp freshly ground black pepper 1g
- 1/4 cup fresh basil leaves, chopped 10g
- 1/2 cup grated Parmesan cheese 50g/1.76oz
- 1/2 cup shredded mozzarella cheese 50g/1.76oz
- 1 baguette, sliced into 1/2 inch thick pieces 1.25cm
Instructions
- Preheat the oven to 400°F (200°C). Slice the top off the garlic bulb to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 40 minutes or until cloves are soft and golden.
- Core and dice the tomatoes and place them in a mixing bowl.
- Once the garlic is roasted, cool slightly and squeeze the cloves into the bowl with the tomatoes.
- Add olive oil, balsamic vinegar, salt, and pepper to the tomato and garlic mixture. Stir in the chopped basil leaves.
- Combine the cheeses in a separate bowl and set aside.
- Arrange the baguette slices on a baking sheet, drizzle with olive oil, and toast in the oven for 5-7 minutes or until lightly golden.
- Remove the bread from the oven and top each slice with a generous spoonful of the tomato mixture.
- Sprinkle the cheese mixture over the tomato-topped bread slices and return to the oven. Broil for 2-3 minutes or until the cheese is melted and bubbly.
- Serve immediately while warm and crisp.
Notes
For a gluten-free option, use your favorite gluten-free bread.
The roasted garlic can be made in advance and stored in the refrigerator for up to 2 days.
If preferred, add a drizzle of extra virgin olive oil or a sprinkle of red pepper flakes for an extra kick before serving.