Roasted Garlic Bruschetta, the perfect party appetizer that can be made mostly ahead of time. This elegant dish shines brightly with the simplest of ingredients.
I’ve always been slightly obsessed with bruschetta as an appetizer, the freshly chopped tomato-basil version served at most Italian restaurants. Bruschetta bites are always a good and welcome treat to start off any meal. However, this Roasted Garlic Bruschetta is a game-changer! Slow roasting the tomatoes makes them explode with flavor. Even off-season tomatoes taste amazing when using this method. This bruschetta is one you’ll serve again and again. It’s the perfect start to barbecues or fancy holiday dinners. You won’t be able to get enough.
When I say I’ve always been “bruschetta obsessed” it hasn’t always been with just traditional bruschetta. This breakfast bruschetta is honestly one of my favorites along with this simple and easy dessert bruschetta. When it comes to appetizer bruschetta, this steakhouse version is ridiculously delicious. If you are enamored with the flavors of the pacific northwest, you absolutely need to taste this.
Any way you look at it, you can’t go wrong when it comes to serving bruschetta for any meal or any course.
What Type Of Tomatoes To Use For Bruschetta
I personally love using a mixture of grape and cherry tomatoes for this bruschetta recipe. The smaller tomatoes already have a “more” robust flavor profile. Roasting the tomatoes takes them up a notch further.
With more traditional bruschetta (garden style), larger varieties work just fine.
Is Bruschetta Served Hot or Cold
The short answer is BOTH! I prefer bruschetta served at room temperature, but sometimes the serving temperature can be weather dependent. A hot, summer evening might call for chilled tomato topping, while a chilly, fall evening might be the perfect time to serve up a warmer version.
Your tomatoes for this bruschetta should look like this when they are done roasting. The edges will be slightly wilted, but the insides will not be completely dried out.
I try to have as many of the tomatoes (cut side) facing up when I roast them. Facing up ensures they will remain more intact when they are removed from the pan.
The garlic is roasted with the tomatoes, skins left on. When finished, the roasted garlic will easily slide out from the intact skin.
The roasted garlic adds so much flavor to this dish.
How Do You Keep Bruschetta From Getting Soggy
- Keep the bread and tomato mixture separate until serving
- Bake or broil the bread as close to serving time as possible
What Main Courses Go With Bruschetta
- Pasta Pie
- Chicken with Lemon Caper Sauce
- Cheesy Ravioli Bake with Chicken
- White Sauce Pesto Lasagna
- Gnoochi Mac n’ Cheese
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How To Make Roasted Garlic Bruschetta
Roasted Garlic Bruschetta
- Two large sheet pans
For the tomatoes:
- 3 lbs cherry and grape tomatoes, sliced in half
- 1 head of garlic, separate out cloves, but leave the skin on
- 3 tbsps extra virgin olive oil, divided
- 1/2 tsp kosher salt
- large pinch coarse ground black pepper
- 1 tbsp balsamic vinegar
- 15 fresh basil leaves, chopped
For the bread:
- 2 rustic-style baguettes, sliced into 48 pieces (about 1/2" slices)
- 1/4 cup olive oil
- 3 large raw garlic cloves, peeled
- Preheat oven to 300 degrees F (275 F if you use your convection setting).
- In a large bowl (ceramic or glass) toss tomatoes and garlic with two tablespoons of the olive oil, salt and pepper. Spread tomato mixture out evenly on two large rimmed baking sheets. (Do not use foil or parchment paper.) Bake tomatoes about 80-90 minutes or until the edges have dried up a bit. Remove from oven and let cool.
- Remove garlic pieces from the baking tray and squeeze out the roasted garlic into a bowl (ceramic or glass). Smash garlic with the back of a fork, breaking it up into separate pieces. (The goal is to not have the garlic clump together when you toss it with the tomatoes. Use your hands if necessary to break apart.)
- Divide the balsamic vinegar evenly among the baking sheets and toss to coat with the tomatoes, scraping up any crusted bits to the pan with a wooden spoon. Add tomatoes and all pan juices to the bowl with the garlic. Add final tablespoon of olive oil and chopped basil. Toss together gently. This can sit covered at room temperature for a few hours.
- Preheat oven to 425 degrees F (400 if you use your convection setting). You can also use the broiler if you choose.
- Brush two large rimmed baking trays with olive oil. Place slices of baguette onto trays and brush the tops and sides of bread with remaining olive oil. Bake or broil the bread until the edges are brown and bread is a little crunchy; about 6-8 minutes. Remove from the oven and rub the tops of each slice with a raw garlic cloves.
- Scoop tomato mixture onto the top of each baguette slice and place on a serving tray. Serve within the hour.