Roasted Garlic Bruschetta

Our tomato plants are growing like crazy and there’s only so much we can do with all these tomatoes! We’ve already given more than half away to our relatives, and yet we’re still finding ourselves harvesting on a daily basis - that’s how fast they grow! So we figured - why not make a nice and refreshing Bruschetta as an appetizer? It’s actually one of my favorite appetizers at Italian restaurants - yes, moreso than the wildly popular artichoke dip!

Did you know that the proper pronunciation is actually brus’ket.ta? The “ch” in Italian is pronounced with a hard “k” sound. So next time you order this at the restaurant, be sure to pronounce it correctly so you can teach the waiter/waitress a thing or two!

Start by roasting some garlic in your toaster oven. We used only 1 of the 2 garlic bulbs shown here in our bruschetta. Sprinkle some salt and pepper and roast for 15 minutes in a 350 degree oven.

Next, chop up your tomatoes and basil and throw it into a small bowl. Doesn't it look gorgeous?

When the garlic is done, you can easily pop them out like so. Roasted garlic gives the bruschetta so much more flavor!

Chop up the garlic and toss together with the tomatoes, basil, balsamic vinaigrette, and some olive oil. Season with salt and pepper and you're all set!

We got some nice olive bread from Fresh 'n Easy to dip in the bruschetta. It's such a healthy appetizer that is full of fresh flavors! Come on, you know you want to dig into this!

To view or print-out this recipe, click here: Roasted Garlic Bruschetta