Roasted Garlic Bruschetta Food

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ROASTED GARLIC BRUSCHETTA



Roasted Garlic Bruschetta image

Make and share this Roasted Garlic Bruschetta recipe from Food.com.

Provided by PanNan

Categories     Cheese

Time 50m

Yield 12 serving(s)

Number Of Ingredients 7

6 cloves garlic
olive oil
1 loaf French bread
16 ounces cream cheese
1 cup romano cheese, freshly grated
1 cup chopped tomato
1 bunch basil, leaves chopped

Steps:

  • Heat oven to 350.
  • Place garlic on a piece of aluminum foil.
  • Drizzle with olive oil.
  • Wrap up garlic and roast in oven for about 30 minutes, or until soft.
  • Remove roasted garlic from the oven, remove peel and puree until smooth.
  • Place in refrigerator to rest and cool.
  • When cool, combine with softened cream cheese.
  • Slice bread, 1/2 inch thick, on the bias.
  • Toast the bread slightly and set aside.
  • Spread cream cheese mixture on the toast and sprinkle lightly with half of the Romano.
  • Return to oven to warm the cheese.
  • Remove from the oven and top with tomatoes.
  • Sprinkle with the remaining Romano.
  • Scatter basil on top of the bruschetta and serve.

ROASTED GARLIC BRUSSELS SPROUTS



Roasted Garlic Brussels Sprouts image

Food Network Kitchen's Roasted Garlic Brussels Sprouts crisp up in the oven with cumin, lemon, brown sugar and garlic.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Number Of Ingredients 0

Steps:

  • Heat 2 tablespoons olive oil in a small skillet over medium heat; add 2 chopped garlic cloves and 1/2 teaspoon each cumin seeds and kosher salt and cook 2 minutes. Stir in 1 tablespoon brown sugar, the juice of 1/2 lemon and a pinch of red pepper flakes. Toss with 1 1/4 pounds halved Brussels sprouts on a baking sheet. Roast at 450 degrees F until tender, 18 to 24 minutes. Toss with torn cilantro.

ROASTED GARLIC BRUSCHETTA



Roasted Garlic Bruschetta image

Provided by Food Network Kitchen

Time 7m

Yield 8 servings

Number Of Ingredients 8

8 thick slices of crusty country-style bread
2 1/2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1 recipe Roasted Garlic, recipe follows
4 large heads of garlic, (about 1-pound)
1 1/2 tablespoons extra-virgin olive oil, plus more for storing
1/4 teaspoon kosher salt
Freshly ground black pepper

Steps:

  • Bruschetta:
  • Grill or toast the bread under a broiler, on both sides, until golden. Brush with the oil and sprinkle with salt. Spread with the roasted garlic.
  • Copyright© 2002 Television Food Network, G.P., All Rights Reserved
  • Roasted Garlic:
  • Preheat oven to 350 degrees F.
  • Rub off any loose papery skin from the garlic, and trim about a 1/2 inch off the top of each head, to expose the cloves. Set the garlic snugly in an ovenproof baking dish just large enough to hold them. Drizzle with the oil and season with the salt and pepper. Cover with foil and cook for about 40 minutes. Remove foil and bake until the heads are soft and the tops golden brown, another 30 minutes. Allow garlic to cool.
  • Serve the garlic whole for a rustic garnish, or break the heads apart and squeeze the garlic out of skins to eat the whole clove. To store the garlic, place it in a container and cover with olive oil. Store in the refrigerator for up to a week. Use skinned roasted garlic to season mashed potatoes, in salad dressings, to flavor and thicken sauces, or on sauteed or roasted vegetables.

GARLIC BRUSCHETTA



Garlic Bruschetta image

Provided by Food Network

Categories     appetizer

Time 28m

Yield 4 servings

Number Of Ingredients 9

4 heads garlic
6 ounces extra-virgin olive oil
16 plum tomatoes
1 cup fresh basil
1 cup fresh oregano
1 baguette
Salt and pepper
8 (1-inch) slices goat cheese
4 fresh basil sprigs

Steps:

  • Preheat oven to 350 degrees F.
  • Separate the cloves of garlic from the heads and place in an ovenproof dish. Drizzle 1 ounce of olive oil over the unpeeled cloves and roast for 25 minutes until soft. Remove from oven and allow to cool.
  • Quarter the tomatoes, remove the seeds, and dice. Finely chop the basil and oregano.
  • Halve the baguette lengthwise and toast until golden. Peel the skin off of the garlic cloves. Mash the softened garlic and spread on toasted bread. Cut the baguette into diagonal pieces.
  • Mix the diced tomatoes, chopped basil, oregano, salt, pepper, and another ounce of olive oil together. Spoon the tomato mixture evenly over the garlic baguette pieces. Top each piece with one slice of goat cheese and drizzle the remaining olive oil over the goat cheese and tomatoes.
  • To serve, garnish with sprigs of fresh basil and serve immediately.

ROASTED TOMATO BRUSCHETTA



Roasted Tomato Bruschetta image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 45m

Yield 4 servings, 2 pieces of toast per person

Number Of Ingredients 7

2 pints grape tomatoes
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 loaf sesame semolina bread
2 cloves garlic, halved
4 scallions, finely chopped
1/2 cup basil leaves, thinly sliced

Steps:

  • Heat the oven to 400 degrees F.
  • Coat the tomatoes in olive oil and season with salt and pepper. Roast 20 minutes to concentrate the flavor and burst the tomatoes.
  • Cut 2 large "planks" of bread each 1-inch thick by slicing the bread lengthwise horizontally. Reserve the rest of the loaf for another use.
  • When you remove the tomatoes from the oven, switch on broiler. Char bread on both sides then rub hot bread with cut garlic.
  • In a bowl, lightly mash the roasted tomatoes and combine with scallions and basil. Top the large planks with tomato mixture then cut each giant crostini into 4 pieces, 8 pieces total.

GARLIC BRUSCHETTA



Garlic Bruschetta image

Provided by Food Network

Categories     appetizer

Time 55m

Yield 6 servings

Number Of Ingredients 6

2 bulbs garlic, plus 2 cloves
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
1 1/2 tablespoons chopped fresh flat-leaf parsley, plus fresh flat-leaf parsley sprigs, for garnish
1 1/2 tablespoons finely chopped fresh chives
6 slices rustic country-style bread, cut 3/8-inch thick

Steps:

  • Preheat the oven to 375 degrees F. Using a serrated knife, cut the top 1/4 off the bulbs of garlic. Place the bulbs in a small baking dish. Drizzle with the oil, season with salt and pepper, and cover with foil. Bake until the garlic is tender when pierced with fork, 30 to 40 minutes. Remove from oven and let cool a bit. Squeeze the base of the bulbs to extract as much of the garlic pulp from the skins as possible. Season the garlic, to taste, with salt and pepper, stir in the chopped parsley and chives, and reserve. Reserve the oil in the pan also. Toast the bread on both sides, either over an outdoor grill, under the broiler, or in a toaster, until golden. Cut each piece of toast in half. Rub 1 side of the toasted bread with the whole cloves of garlic. Brush the toast with the reserved oil, and then spread the garlic paste over it. Place the toasts on a platter. Garnish with sprigs of parsley, and serve immediately.

ROASTED GARLIC



Roasted Garlic image

Roasted garlic is great served with bread, crackers or apples. People can peel off a clove of the garlic and literally squeeze the garlic out of it's shell onto their bread or cracker. Delicious!

Provided by Becky

Categories     Side Dish     Vegetables

Time 1h5m

Yield 15

Number Of Ingredients 2

10 medium heads garlic
3 tablespoons olive oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Arrange heads of garlic on a baking sheet. Sprinkle garlic with olive oil. Bake for 40 minutes to 1 hour, when the garlic is soft and squeezable, it is ready. Remove, let cool, and serve.

Nutrition Facts : Calories 79.5 calories, Carbohydrate 12.3 g, Fat 2.9 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 0.4 g, Sodium 6.4 mg, Sugar 0.4 g

ONION, GARLIC & BRIE BRUSCHETTA



Onion, Garlic & Brie Bruschetta image

This rich, sweet appetizer is party-perfect. The roasted garlic flavor is a real treat. Carole Bess White, Portland, Oregon

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 3-1/2 dozen.

Number Of Ingredients 10

2 whole garlic bulbs
3 tablespoons olive oil, divided
1 large red onion, halved and thinly sliced
4-1/2 teaspoons sugar
1 teaspoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1 French bread baguette (10-1/2 ounces), cut into scant 1/2-in. slices
1 pound Brie cheese, rind removed, thinly sliced
Minced fresh thyme, optional

Steps:

  • Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs. Brush with 1 tablespoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Meanwhile, in a large skillet over medium heat, cook and stir the onion, sugar, vinegar, salt and pepper in remaining oil for 15-20 minutes or until very tender and browned., Place bread on ungreased baking sheets. Broil 3-4 in. from the heat for 3-4 minutes or until edges are lightly browned. Squeeze softened garlic into a small bowl; mash with a fork. Spread over toast. Top with cheese and onion. Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted. Sprinkle with thyme if desired.

Nutrition Facts : Calories 73 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 126mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

GARLIC BREAD BRUSCHETTA RECIPE BY TASTY



Garlic Bread Bruschetta Recipe by Tasty image

Here's what you need: italian bread, butter, garlic, italian seasoning, parmesan cheese, roma tomatoes, garlic, olive oil, salt, pepper, fresh basil leaves

Provided by Hector Gomez

Categories     Appetizers

Yield 2 servings

Number Of Ingredients 11

1 loaf italian bread, sliced
3 tablespoons butter, melted
1 clove garlic, minced
italian seasoning, to taste
parmesan cheese, to taste
6 roma tomatoes, diced
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon salt
¼ teaspoon pepper
4 fresh basil leaves, finely chopped

Steps:

  • Preheat oven to 350°F (180°C).
  • In the microwave, melt the 3 tablespoons of butter with 1 clove of garlic.
  • Slice up a loaf of Italian bread to about 1-inch (2 ½ cm) thickness.
  • Top with melted garlic butter, Italian seasoning, and parmesan cheese.
  • Bake for approximately 15 minutes or until golden brown.
  • In a mixing bowl, combine the tomatoes, garlic, salt, pepper, basil, and olive oil and stir until everything is fully coated with olive oil.
  • Top the garlic bread with desired amount of tomato mixture.
  • Garnish with parmesan cheese.
  • Enjoy!

Nutrition Facts : Calories 812 calories, Carbohydrate 112 grams, Fat 31 grams, Fiber 10 grams, Protein 21 grams, Sugar 21 grams

GARLIC TOMATO BRUSCHETTA



Garlic Tomato Bruschetta image

This appetizer or side dish makes a crispy complement to any Italian entree. I just started with my grandmother's bruschetta recipe and added fresh tomatoes! It's one of the yummiest bruschetta recipes I've found. -Jean Franzoni, Rutland, Vermont

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 12 servings.

Number Of Ingredients 8

1/4 cup olive oil
3 tablespoons chopped fresh basil
3 to 4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
4 medium tomatoes, diced
2 tablespoons grated Parmesan cheese
1 loaf (1 pound) unsliced French bread

Steps:

  • In a large bowl, combine oil, basil, garlic, salt and pepper. Add tomatoes and toss gently. Sprinkle with cheese. Refrigerate at least 1 hour. , Bring to room temperature before serving. Cut bread into 24 slices; toast under broiler until lightly browned. Top with tomato mixture. Serve immediately.

Nutrition Facts : Calories 156 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 347mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.

NIKOL'S GARLIC BRUSCHETTA



Nikol's Garlic Bruschetta image

Bruschetta makeover is what I call it. The flavor combination with the tomatoes and cream cheese is perfection. This appetizer goes a long way - another crowd pleaser, that's for sure.

Provided by Nikol

Categories     Appetizers and Snacks     Bruschetta Recipes

Time 50m

Yield 12

Number Of Ingredients 8

3 tablespoons olive oil
2 tablespoons balsamic vinegar
3 tablespoons chopped fresh basil
2 cloves garlic, minced
7 roma (plum) tomatoes, chopped
salt and ground black pepper to taste
1 sourdough baguette, cut into 1/2 inch thick slices
1 (4 ounce) package semi-soft cheese with garlic and herbs (such as Alouette®)

Steps:

  • Whisk together the olive oil, balsamic vinegar, basil, and garlic in a bowl. Stir in the chopped tomatoes; season to taste with salt and pepper. Cover; place in the refrigerator to marinate for 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Spread the bread slices in a single layer on a large baking pan.
  • Bake in the oven until golden, about 10 minutes. Remove to cool on a wire rack.
  • When the bread is cool, spread the semi-soft cheese evenly over each slice. Using a slotted spoon, spoon some of the tomato mixture over each slice.

Nutrition Facts : Calories 112.8 calories, Carbohydrate 13.2 g, Cholesterol 5 mg, Fat 5.5 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 0.6 g, Sodium 167.2 mg, Sugar 1.8 g

ROASTED GARLIC AND SHIITAKE MUSHROOM BRUSCHETTA



Roasted Garlic and Shiitake Mushroom Bruschetta image

Using both raw and roasted garlic, this dish is an immunity powerhouse.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 1h15m

Number Of Ingredients 8

3 heads garlic
2 tablespoons plus 1 teaspoon extra-virgin olive oil
Coarse salt and ground pepper
2 teaspoons chopped fresh thyme
1/2 teaspoon finely grated lemon zest
2 tablespoons finely chopped flat-leaf parsley
12 shiitake mushrooms, stems removed
4 thick slices rustic Italian bread

Steps:

  • Preheat oven to 400 degrees. Break off 2 cloves garlic; finely chop and reserve. Trim tip off each garlic head, exposing tops of cloves. Place heads on foil, drizzle with 1 teaspoon olive oil, and season with 1/4 teaspoon salt and 1 teaspoon thyme. Wrap tightly in foil. Roast until garlic is soft, about 45 minutes. Squeeze cooked garlic from cloves and discard skins.
  • Mix chopped garlic with lemon zest, parsley, and a pinch of salt and pepper; set aside. Place the shiitakes on a baking sheet and toss with 2 tablespoons olive oil, 1/4 teaspoon salt, and remaining thyme; roast until sizzling and tender, about 12 minutes. Sprinkle with garlic, parsley, and lemon mixture.
  • Heat a grill pan over medium-high heat and toast bread on both sides until golden brown. Spread roasted garlic on one side of each piece of toast and top with 3 mushroom caps. Serve warm.

Nutrition Facts : Calories 192 g, Fat 8 g, Fiber 2 g, Protein 4 g, Sodium 299 g

BEST EVER BRUSCHETTA



Best Ever Bruschetta image

I went through a major bruschetta phase and tried many many recipes until I found the perfect one. This was originally Guy Fieri's but is slightly adapted to my taste after making it about a billion times. Cookingt time is marinating time.

Provided by sofie-a-toast

Categories     Cheese

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 baguette, cut in half length-wise and toasted
2 teaspoons minced garlic (I use the kind in a jar)
3 tablespoons extra-virgin olive oil
1/4 cup grated parmesan cheese
2 1/2 cups minced roma tomatoes (cut so fine its almost a paste)
1/3 cup thinly sliced fresh basil leaf
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1 teaspoon fresh ground pepper

Steps:

  • In a medium mixing bowl, add the tomatoes, garlic, basil, vinegar, olive oil, cheese, salt and pepper.
  • Mix thoroughly and let sit for at least 15 minutes at room temperature to let the flavors marinate.
  • Slice the bread into individual pieces and spoon the mixture on top.

Nutrition Facts : Calories 887.9, Fat 16.9, SaturatedFat 3.8, Cholesterol 5.5, Sodium 1707.7, Carbohydrate 151.4, Fiber 7.7, Sugar 10.8, Protein 33.8

SLOW-ROASTED TOMATO & GARLIC BRUSCHETTA



Slow-Roasted Tomato & Garlic Bruschetta image

Slow-roasting cherry tomatoes brings out such sweet, intense flavor. Mixed with tons of roasted garlic and fresh basil, then spooned over garlicky golden toasts, this bruschetta is familiar yet special.

Provided by Kare for Kitchen Treaty

Time 1h40m

Number Of Ingredients 10

3 pints cherry tomatoes (cut in half)
1 head garlic (cloves separated but skin stays on)
3 tablespoons extra virgin olive oil (divided)
1/4 teaspoon kosher salt + more to taste
1/8 teaspoon freshly ground black pepper + more to taste
1 tablespoon balsamic vinegar
1/4 cup basil leaves (chiffonaded)
1 French bread baguette (cut into 1/2-inch slices (for about 36 pieces))
3 tablespoons olive oil
2 to 3 garlic cloves (peeled and halved)

Steps:

  • Make the tomato topping. Preheat oven to 300 degrees Fahrenheit. Tumble the tomatoes onto a large rimmed baking sheet. Toss in the garlic. Drizzle with 2 tablespoons olive oil. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir until well-coated. Bake until tomatoes have shrunken a bit and look almost dry around the edges, about 90 minutes.
  • Remove from oven and let cool. Remove garlic from the pan. Squeeze cloves out onto a cutting board. Chop up the garlic (as much as you can; it will be soft). Add to a medium bowl.
  • Drizzle balsamic vinegar over the tomatoes still on the cookie sheet. Using a spatula or wooden spoon, scrape up and stir the tomatoes, using the vinegar to help loosen up some of the dried-on tomato juices. Scrape tomatoes and juice into the bowl. Stir in basil and remaining 1 tablespoon olive oil. Taste and add additional salt and pepper if desired. Set aside.
  • Make the toasts. Preheat oven to 425 degrees Fahrenheit. Brush a large cookie sheet with 1 tablespoon of olive oil and lay the slices of bread on the sheet. Brush the tops of each slice with olive oil. Bake until golden brown around the edges, 7-9 minutes. Remove from oven and let cool slightly. Rub each piece on both sides with cut sides of garlic.
  • Serve. Spoon the tomatoes over the bread to serve, or set the bread and tomatoes on the appetizer table for guests to assemble themselves.

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From garlicrecipes.ca


GARLIC ROASTED AND TOMATO BRUSCHETTA RECIPES
Make and share this Roasted Garlic Bruschetta recipe from Food.com. Provided by PanNan. Categories Cheese. Time 50m. Yield 12 serving(s) Number Of Ingredients 7. Ingredients; 6 cloves garlic: olive oil: 1 loaf French bread: 16 ounces cream cheese: 1 cup romano cheese, freshly grated : 1 cup chopped tomato: 1 bunch basil, leaves chopped: Steps: Heat oven to 350. …
From tfrecipes.com


RECIPE: DONNA HAY'S ROASTED GARLIC BRUSCHETTA | STYLE AT HOME
2 Squeeze the cooked garlic out of the cloves. Spread garlic onto sourdough bread that has been brushed with garlic, then barbeque. 3 Top with sliced tomato and basil leaves. Sprinkle with sea salt and pepper. Drizzle with olive oil. Serves 4. For more delicious recipes like this, visit Donna Hay's website.
From styleathome.com


ROAST GARLIC-SWEET-PEPPER BRUSCHETTA - FLIPPED-OUT FOOD
leftover roast garlic-sweet-pepper bruschetta will keep in the refrigerator up to 2 weeks in an airtight container. For a wonderful no-cook sauce, add 2 tablespoon of the mixture to a serving of cooked pasta, along with a couple of tablespoons of the pasta cooking water and 1–2 tablespoon additional Romano cheese. Toss well and serve. Or, use it as a pizza topping!
From flippedoutfood.com


ROASTED TOMATO AND GARLIC BREAD BRUSCHETTA - BLOGTASTIC FOOD
Bruschetta: Pre-heat your oven to 200 degrees Celsius (400 degrees F). Put your chopped red onions in a bowl, then add your red wine vinegar, your olive oil and then season with salt and pepper. Mix together and then set aside. Put your butter and garlic in a small pan, then melt the butter over medium-high heat.
From blogtasticfood.com


ROASTED GARLIC HUMMUS BRUSCHETTA - SHE LIKES FOOD
Roasted Garlic Hummus Bruschetta ... Add all of the hummus ingredients to a food processor and turn on. Slowly pour in the reserved chickpea juice until desired consistency and texture is achieved. Toast the bread, if desired, and then spread with hummus and top with bruschetta. Category: Appetizer, Gluten Free, Vegan; Did you make this recipe? Tag …
From shelikesfood.com


MOMS RECIPES BRUSCHETTA GAME - PLAY ONLINE AT Y8.COM
Moms Recipes Bruschetta is a fun and yummy cooking game here to play. Our little hazel has thrown a backyard party for her friends. She needs our help to cool Bruschetta with the mom. This dish is a fresh, simple, and delicious Italian appetizer that can be prepared in minutes. In its simplest Italian form, bruschetta requires that bread be toasted over real coals, …
From y8.com


10 BEST ITALIAN BRUSCHETTA RECIPE IDEAS - HOMEMADE ...
The bruschetta Bianca, on its traditional Italian way is bruschetta with garlic and oil (bruschetta aglio e olio). The first step to make a bruschetta Bianca recipe is to toast the bread. If you love garlic, mince it, if you don’t just cut it in half. Once the bread is ready, if you’ve chopped the garlic in two, sprinkle the bread with great quality extra virgin olive oil. It serves to ...
From europedishes.com


BEST BRUSCHETTA WITH ROASTED TOMATOES AND GARLIC - MISS ...
Instructions. Preheat the oven to 400 degrees. Lay the tomatoes on a baking sheet. Slice the garlic and sprinkle over the tomatoes. Drizzle with the olive oil, salt, and pepper, and toss everything to combine. Pop into the oven for 35 – 40 minutes, or until the tomatoes are slightly browned and the garlic is soft.
From missallieskitchen.com


BRUSCHETTA WITH ROASTED GARLIC – THE FOOD NANNY
BRUSCHETTA WITH ROASTED GARLIC. 1. Peel the dry skin off the garlic pod. Slice off the top of the garlic, to expose each clove. Place in a shallow baking pan. Drizzle the top of each clove with olive oil. Lightly salt and pepper. Cover with foil and roast at 400° about 30 to 40 min. When done the clove will feel soft when squeezed.
From thefoodnanny.com


ROASTED GARLIC BRUSCHETTA - ALL INFORMATION ABOUT HEALTHY ...
Roasted Garlic Bruschetta Recipe | Food Network Kitchen ... new www.foodnetwork.com. Roasted Garlic: Preheat oven to 350 degrees F. Rub off any loose papery skin from the garlic, and trim about a 1/2 inch off the top of each head, to …
From therecipes.info


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