Description

Enjoy a flavorful twist on classic bruschetta with roasted garlic, ripe tomatoes, and fresh basil layered over crisp sourdough slices. This easy recipe blends garden-fresh ingredients and simple techniques for a perfect summer appetizer.

Ingredients

Scale

1 medium sourdough bread loaf (about 8 slices)

3 cups diced ripe tomatoes (Roma or cherry)

1/2 cup fresh basil leaves, chiffonade

2 whole garlic bulbs

1/4 cup extra virgin olive oil

2 tbsp balsamic glaze

1/2 tsp sea salt

1/4 tsp cracked black pepper

optional: fresh mozzarella or parmesan shavings

Instructions

1. Preheat oven to 400°F (200°C) and roast garlic bulbs for 30–35 minutes until soft and golden, then mash into a paste.

2. Dice tomatoes and combine with basil, salt, pepper, and a drizzle of olive oil in a bowl, stirring gently to avoid crushing the tomatoes.

3. Slice sourdough into 3/4-inch thick rounds, brush with olive oil, and toast in the oven for 5–7 minutes per side until golden and crisp.

4. Rub warm toasted bread with raw garlic clove, spread each slice with roasted garlic paste, and top with the tomato-basil mixture.

5. Drizzle with balsamic glaze and extra olive oil, garnish with cheese or additional basil if desired, and serve immediately.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: appetizer
Method: roasting
Cuisine: italian

Nutrition

Serving Size: 1 slice

Keywords: sourdough bruschetta, tomato basil bruschetta, garlic bread bruschetta, bruschetta toast recipe, tomato garlic bread, garden fresh tomato recipes, roasted garlic bruschetta