Bruschetta is always an appetizer that looks good and sounds fancy. I have never been faced with a bruschetta appetizer that I did not like, something about the crispy bread, the fresh tomatoes and the fresh herbs that combines into such a fantastic combination. Growing up, when we would go out to Italian restaurants for dinner, we never tended to get appetizers which meant that for most of my childhood I did not get a chance to experience this perfection of flavors. I don’t even remember the first time I tried Bruschetta or what combination made up the topping that night but ever since, appetizers are rarely not ordered.
I have made different kinds of bruschetta depending on how I feel. I have made a roasted tomato bruschetta, fresh bruschetta, bruschetta with more of a tapenade topping (including olives and garlic). But for this bruschetta I wanted nothing more than roasted garlic and goat cheese. The combination hit me while I was sitting in my three hour class that is aggravatingly from 5pm to 7:50pm right in the middle of dinner, which left me with two options. 1. drool over the thought of the dinner but wait until the next night when I can made it during the dinner hour or, 2. get home and 8 and fight through the hunger and make it that night. I chose the second.
On another note, I have actually never roasted garlic before. I have heard about it countless times, and how wonderful it is that you can spread the clove on a crustini or the like. I have been wanting to try do roast garlic but never really had the right purpose to do it…until this night. Sitting in my class I googled the technique of roasting garlic and decided then and there that it was going to happen.
I made this recipe into more of a meal, so I used a whole rustic roll and simply sliced it into two large halves. But you can easily use a smaller baguette and make it into an appetizer.
Roasted Garlic and Goat Cheese Bruschetta with Tomato, Basil, and Olive Topping
- 1 small-medium size rustic roll sliced in half horizontally
- 1 small head of garlic
- olive oil
- 1 small sheet tin foil
- 2 tbl goat cheese
- 3/4 cup chopped tomato (in small chunks)
- 7 fresh basil leaves chopped
- 3 tbl green olives chopped fine
- salt and pepper
- Heat the oven to 400 degrees
- slice the garlic head in half horizontally, place in a muffin tin, drizzle with olive oil and cover with tin foil
- place in oven and cook 45 min-1 hour depending how large the head of garlic is
- in the last 15 min of cooking, add the sliced bread to the oven to toast
- in a small bowl combine the tomatoes, basil, and olives and mix well
- when the garlic is done, pull it out and let cool.
- when you are able to handle the garlic squeeze out 3-4 cloves (depending how much garlic you like) and spread with a knife over the bread ** try to spread as evenly as you can
- then top the roasted garlic bread with goat cheese evenly, add a generous amount of the tomato mixture, add salt and pepper to taste and ENJOY!