First, you’ll turn your oven on to 400 degrees, then prepare your head of garlic (you’ll want a medium/bigger head to use). Chop the top ¼ inch off the top of the garlic and pull away as many flakes as possible - this makes it easier to pull the cloves when it’s done. Grab a piece of foil big enough to wrap the garlic entirely, set the garlic in it and drizzle olive oil all over the garlic. We like to add some fresh rosemary in the foil too (mainly for the smell it adds to the kitchen) but if you don’t have any rosemary - no worries, just add the olive oil! Wrap the garlic up nice and tight in the foil, and once the oven is ready, pop the garlic in and turn your timer on for 40 minutes.
While the garlic cooks, grab a medium to large bowl to add all your chopped ingredients. Cut your ribbons of basil (roll up 3-4 basil leaves together and cut them in small slices vertically). Next you’ll slice your tomatoes and mozzarella into small diced pieces. Drizzle 3 tablespoons of olive oil on top of it all and toss everything together. Set to the side.
Next you'll cut your loaf of bread in half-inch thick slices, then set all the slices on an oven tray. Spread some olive oil and sprinkle some parmesan cheese on each slice. Make circles in between the slices of bread on the oven tray of parmesan cheese to make little parm crisps! By this time, your garlic should nearly be done, so take a break and pour yourself a glass of Gilroy wine!
Pull the garlic out of the oven, and switch the oven to broil. Once the garlic has cooled, pull the cloves of garlic out and mince them. Add half to your bowl of bruschetta and spread the other half of your roasted garlic on the bread. Pop your oven tray in the oven and watch it closely - the bread will only take 2-5 minutes at the most. Serve the bruschetta right away and add balsamic vinaigrette or wine vinegar oil, depending on what you have at home. Then, enjoy!
Recipe Instructions
Ingredients
- 1 cup of fresh basil
- 1 large head of garlic
- 1 loaf of French Bread
- Balsamic vinaigrette OR wine vinegar
- Olive oil
- 1 cup Fresh Mozzarella
- ½ cup Parmesan Cheese
- 2 cups Baby Heirloom Tomatoes
Directions
- Turn the oven on to 400 degrees.
- Chop the top ¼ inch off the top of the garlic and pull away as many flakes as possible, wrap it in foil and drizzle olive oil all over the garlic before wrapping it up. Once the oven is ready, put the garlic in and set the timer for 40 minutes. Once the garlic is done and you’ve taken it out, change the oven to broil for the bread later on.
- Grab your basil, mozzarella and baby heirloom tomatoes. Cut your basil in ribbons (roll up 3-4 basil leaves together and cut them in very small vertical slices), then chop and dice the tomatoes and mozzarella. Add them all in a large bowl and drizzle 3 tablespoons of olive oil over it all, then toss the mixture and set aside.
- Grab your bread and cut it in half-inch thick slices, and set them all on an oven tray. Spread olive oil on each slice and, using a spoon, sprinkle parmesan cheese on each slice.
- Once the garlic has cooled, pull the cloves of garlic out and mince them. Add half to your bowl of bruschetta and spread the other half of your roasted garlic on the bread.
- Optional: Using the spoon, create circles of parmesan cheese in between the slices of bread to make parmesan crisps.
- Put your bread in the oven and watch it closely - it will only take 2-5 minutes at the most. Once the bread is done, serve the bruschetta right away and add balsamic vinaigrette or wine vinegar oil. Then, enjoy!
