Go to any Italian restaurants and you’ll probably find Bruschetta (Bru-sketta) listed in the Antipasti (Appetizers) section of the menu. A basic bruschetta mainly involves rubbing raw garlic on grilled bread with toppings of chopped tomatoes with basil. While the basic version is absolutely delicious, it often leaves a strong garlicky scent in our breath (courtesy of the raw garlic). I don’t know about you but as much as I love garlic, I cannot stand having garlic breath or smelling it off someone else, and by someone else, I mean my hubby.
So without having to compromise on omitting the garlic, which is one of the key ingredients in this recipe, I’ve took an extra step by roasting the garlic. As garlic roasts, its pungent flavor is transformed into a sweet, buttery texture which is perfect for me. Now, we can get to enjoy bruschetta without sleeping at the opposite end of the bed 
.
Ingredients:
4 oz (125 g) cream cheese
1/3 cup (80 g) grated parmesan cheese (reserve some to sprinkle on top of the bread)
1 head of garlic
1 tbsp olive oil
1 tbsp balsamic vinegar
1/2 tsp salt
1/2 tsp pepper
1 punnet (approx. 170 g) cherry tomatoes – diced
10 pieces of fresh basil leaves – chiffonade / slice thinly
A handful of arugula / rocket leaves (optional)
1 loaf crusty baguette – cut into 1-inch thick slices
Makes 12 – 14 pieces
Recipe source: Sargento (with slight modifications)
Cut 1/3 off garlic head, exposing cloves. Place on a sheet of aluminium foil and drizzle olive oil over the head and sprinkle with a dash of salt and pepper.
Bake in preheated 180°C/350°F oven 45 mins or until tender. Let it cool.
Meanwhile, combine rocket leaves (if using), tomatoes, basil, balsamic vinegar, olive oil, salt and pepper in medium bowl. Set aside.
I like to remove the core of the tomatoes so my bruschetta will not get soggy.
Sorry my basil plant, time for a hair cut…
Quick way of chiffonading the basil leaves. Stack them together…
Roll them up tightly…
Cut thinly.
I also gave the rocket leaves a rough chop.
Use a skewer or fork and pick out the garlic from the skins.
They should come off easily.
Mix garlic, cream cheese and parmesan cheese in a small bowl.
I’m using low fat cream cheese.
Reserve some parmesan to sprinkle on top of the bread slices.
Arrange bread slices on baking sheet and spread garlic mixture over one side of each slice, sprinkle with some cheese.
Bake in preheated 180°C/350°F oven 10 minutes or until golden brown. Top with tomato mixture and enjoy.
They make great appetizers for parties. Taste great even at room temperature. 🙂
- 4 oz (125 g) cream cheese
- ⅓ cup (80 g) grated parmesan cheese (reserve some to sprinkle on top of the bread)
- 1 head of garlic
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- ½ tsp salt
- ½ tsp pepper
- 1 punnet (approx. 170 g) cherry tomatoes – diced
- 10 pieces of fresh basil leaves – chiffonade / slice thinly
- A handful of arugula / rocket leaves (optional)
- 1 loaf crusty baguette – cut into 1-inch thick slices
- Cut ⅓ off garlic head, exposing cloves.
- Place on a sheet of aluminium foil and drizzle olive oil over the head and sprinkle with a dash of salt and pepper.
- Bake in preheated 180°C/350°F oven 45 mins or until tender. Let it cool.
- Meanwhile, combine rocket leaves (if using), tomatoes, basil, balsamic vinegar, olive oil, salt and pepper in medium bowl. Set aside.
- Use a skewer or fork and pick out the garlic from the skins. Mix garlic, cream cheese and parmesan cheese in a small bowl.
- Arrange bread slices on baking sheet and spread garlic mixture over one side of each slice; sprinkle with some cheese.
- Bake in preheated 180°C/350°F oven 10 minutes or until golden brown. Top with tomato mixture and enjoy.
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