Tomato Bruschetta Recipe

Time50m

Serves4

roasted garlic spread, blistered vine tomato, mediterranean herb blend, pecorino romano, house bread

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare Roasted Garlic Spread
Preheat the oven to 400°F (200°C). Cut the top off the garlic bulbs to expose the cloves, drizzle with olive oil, and wrap in foil. Roast for 30-35 minutes until soft.
2
Prepare the Tomatoes
While the garlic is roasting, dice the vine tomatoes and place them in a bowl. Add 2 tablespoons of olive oil, chopped fresh basil, salt, and black pepper. Mix well and let it sit to marinate.
3
Prepare the Bread
Slice the house bread into 1/2 inch thick slices. Brush each side with olive oil and toast them on a grill or in the oven until golden brown.
4
Assemble the Bruschetta
Once the garlic is roasted, squeeze the cloves out of the skins into a small bowl and mix with a pinch of salt. Spread the roasted garlic onto each toasted bread slice. Top with the marinated tomato mixture and sprinkle with grated Pecorino Romano cheese.
5
Serve
Arrange the bruschetta on a serving platter and enjoy immediately.