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It was a crisp 102 here today and couple that with awesome Ohio humidity and you pretty much have my worst nightmare. My blinds and curtains have been for closed 72 hours straight and I’m starting to feel very hermit-esque.
While I was taking care of some random stuff around the house, Brian quickly sensed my foul mood and offered to cook dinner. He actually stood outside and fully embraced the insanity to cook himself a steak – I opted for watermelon and this super simple Roasted Garlic and Tomato Bruschetta. Although I am a self-professed tomato hater, I actually really like this little appetizer, although I’ll admit to pushing a few of the maters off to the side.
This bruschetta is not only extremely flavorful, but it’s also the perfect little snack or appetizer for those lazy summer nights. Toasted pieces of baguette create the perfect canvas for a rich and creamy layer of roasted garlic cream cheese spread. Top that off with a mixture of tomatoes and basil for a burst of freshness.
Tip: Since I am anti-oven right now, I roasted the garlic and toasted my baguette in my toaster oven and it turned out perfectly.
I hope you enjoy this recipe as much as we do. Have great weekend and stay cool.
Roasted Garlic & Tomato Bruschetta
Ingredients:
- 1 garlic head, whole
- 3 teaspoons olive oil
- salt and pepper to taste
- 1 medium tomato, diced
- ¼ cup fresh basil, chiffonaded
- 4 ounces cream cheese, softened
- ½ cup Sargento® Artisan Blends® Shredded Parmesan Cheese, divided use
- 12 slices baguette, 1/2-inch thick
Directions:
- Preheat oven to 350°F.
- Cut the top 1/3 off of the garlic head, exposing cloves. Place on foil; drizzle 1 teaspoon olive oil over the head of garlic and sprinkle with a dash of salt and pepper. Wrap with foil. Bake in preheated oven 1 hour or until tender. Let cool.
- Meanwhile, combine tomato, basil, 2 teaspoons olive oil, salt and pepper to taste in medium bowl; set aside.
- Squeeze garlic out of skins. Mix garlic, cream cheese and 1/4 cup Parmesan cheese in a small bowl; set aside
- Arrange bread slices on baking sheet; spread garlic cream cheese mixture over one side of each slice; sprinkle with 1/4 cup cheese. Bake in preheated 350°F oven 12 minutes or until golden brown. Top with tomato mixture and remaining cheese.
- Recipe adapted from Sargento Bruchetta recipe
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Disclosure
This is a sponsored post for Sargento, all opinions are my own.
Mmm, my favorite thing to munch on before dinner!
This sounds great! I recently got some Himalayan pink salt and organic peppercorns from Sustainable Sourcing https://secure.sustainablesourcing.com and I’ll have to try them out in this recipe. Thanks for sharing!
I am making this for dinner. And nothing else. And not sharing. ;)
Try this one out too…my kids HATE tomatoes and LOVE this recipe…often they eat it for dinner!!
Sally’s Bruschetta
Combine:
1 cup Mayonnaise
1 cup Parmesan
Spread on slices of French bread or baguettes.
Mix:
3-4 chopped tomatoes
6-7 cloves of chopped or minced garlic (can use more/less depending on taste)
4 Tbs. chopped fresh basil
¼ cup extra virgin olive oil
Salt/pepper to taste.
Spoon mixture on top of bread slices and bake at 400 for 10 minutes!!
Mouth-watering and refreshing! I’m a sucker for the garlic-basil-tomato combo. I put mozzarella on my toasts and sometimes I season them with balsamic vinegar too…
Perfect dinner for a hot night. Don’t waste those tomatoes!
This sounds perfect for a dinner party. The cream cheese sounds amazing!
omg i’m in Ohio too! i had to wait until 10 pm to go running and i still felt like i was running in a sauna!! miserable. on the bright side, the food looks great!
Jamie! Pushing tomatoes off to the side is what my picky husband does! Nooooooo….
Mmm, I love bruschetta and this looks delicious. So perfect for hot evenings. I’m going to try your roasted garlic cream cheese spread with my brsuchetta next time, it sounds great!