Bruschetta with Roasted Garlic

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Bruschetta with Roasted Garlic

No Comments 13 July 2010

Roasted garlic is a great addition to bruschetta. It also adds great flavor to  your favorite salad dressings.

Ingredients

Makes 1 head

  • 1 head garlic, top third sliced off
  • 2 tablespoons olive oil

Directions

  1. Preheat oven to 400 degrees. Place garlic on a piece of parchment-lined foil, and drizzle with oil. Fold to enclose garlic. Place on a baking sheet, and roast until soft, 45 minutes to 1 hour. Let cool.

Ingredients

Serves 6

  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 teaspoon finely chopped fresh thyme
  • 1/2 teaspoon finely chopped fresh rosemary, oregano, or marjoram
  • Coarse salt and freshly ground pepper
  • 1/3 cup extra-virgin olive oil
  • 3 cloves roasted garlic
  • 6 slices (1/4 inch thick) rustic bread, cut on the diagonal
  • 2 large beefsteak tomatoes (each about 9 ounces), coarsely chopped

Directions

  1. Preheat oven to 400 degrees. Combine herbs, 1/2 teaspoon salt, 1/8 teaspoon pepper, the oil, and roasted garlic, mashing garlic with the back of a fork.
  2. Arrange bread in a single layer on baking sheets. Brush some of the herb mixture on tops. Bake until edges begin to brown, about 8 minutes.
  3. Toss tomatoes with remaining herb mixture, salt, and pepper. Serve toasts topped with tomato salad.

Read more at Marthastewart.com: Herb Toasts and Tomato Salad and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com


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