Roasted Garlic Parmesan Bruschetta

Ingredients

Roasted Garlic

• 3 whole heads garlic
• 6 tablespoons olive oil (2 tbsp per head)
• Italian seasoning, to taste
• Salt and pepper, to taste

Garlic Parmesan Baguette

• 1 baguette
• Olive oil, for drizzling
• Buttery herb & garlic seasoning, to taste
• Parmesan, freshly grated
• Roasted garlic, about 1 clove per slice

Bruschetta

• 1 medium tomato
• 2 teaspoons olive oil
• Dried basil, to taste
• Italian seasoning, to taste
• Garlic powder, to taste
• Salt, to taste
• Black pepper, to taste

Tools

• Baking sheet
• Aluminum foil
• Mixing bowl
• Knife and cutting board

Directions

Roast the garlic

Preheat the oven to 375°F. Cut about ½ inch off the top of each garlic head to expose the cloves. Place each head cut-side up on a piece of foil, drizzle with 2 tablespoons olive oil, and sprinkle generously with Italian seasoning, salt, and pepper. Wrap tightly in foil, place on a baking sheet, and roast for 40–50 minutes, until the cloves are very soft and golden.

Prepare the baguette

While the garlic roasts, slice the baguette into ½-inch slices and arrange on a baking sheet. Lightly drizzle each slice with olive oil and sprinkle with buttery herb & garlic seasoning. Set aside until the garlic is finished roasting.

Make the bruschetta topping

Core and dice the tomato into ¼-inch pieces and add to a bowl. Mix in the olive oil, dried basil, Italian seasoning, garlic powder, salt, and pepper. Let the mixture sit while the garlic finishes roasting. If the tomatoes release a lot of liquid, drain off the excess before serving.

Toast the baguette

Once the garlic is done roasting, remove it from the oven and carefully unwrap the foil. Increase the oven temperature to 400°F. Toast the baguette slices for 5–8 minutes, until lightly golden and crisp, while the garlic cools.

Add roasted garlic and Parmesan

Squeeze the roasted garlic cloves from their skins. Spread about one clove onto each toasted baguette slice, then sprinkle with grated Parmesan. Return to the oven for 1–2 minutes, just until the Parmesan melts.

Top and serve

Top each slice with a spoonful of the seasoned diced tomato. Serve immediately while hot and crispy.

Notes

• About 1 clove of roasted garlic per baguette slice, depending on clove size.
• Roasted garlic can be made ahead and refrigerated for a day or two.
• Draining excess tomato liquid keeps the bruschetta from making the toast soggy.