Bruschetta with Roasted Garlic

kosher recipes

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.


Makes 1 head

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


  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.


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


  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 Herb Toasts and Tomato Salad and more delicious recipes, smart cooking tips, and video demonstrations on


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