Roasted Garlic Parmesan Bruschetta
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: serves 4
  • 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
  1. Cut ⅓ off garlic head, exposing cloves.
  2. Place on a sheet of aluminium foil and drizzle olive oil over the head and sprinkle with a dash of salt and pepper.
  3. Bake in preheated 180°C/350°F oven 45 mins or until tender. Let it cool.
  4. Meanwhile, combine rocket leaves (if using), tomatoes, basil, balsamic vinegar, olive oil, salt and pepper in medium bowl. Set aside.
  5. Use a skewer or fork and pick out the garlic from the skins. Mix garlic, cream cheese and parmesan cheese in a small bowl.
  6. Arrange bread slices on baking sheet and spread garlic mixture over one side of each slice; sprinkle with some cheese.
  7. Bake in preheated 180°C/350°F oven 10 minutes or until golden brown. Top with tomato mixture and enjoy.
Recipe by Bear Naked Food at