Roasted Garlic & Tomato Bruschetta

• Vegetarian

• Produce

  • 1/4 cup Basil, fresh
  • 1 Garlic head, whole
  • 1 Tomato, medium

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tsp Olive oil

• Bread & Baked Goods

  • 12 slices Baguette

• Dairy

  • 4 oz Cream cheese
  • 1/2 cup Sargento artisan blends shredded parmesan cheese

Found on mybakingaddiction.com

Ingredients

• 1 garlic head, whole
• 3 teaspoons olive oil
• salt and pepper to taste
• 1 medium tomato, diced
• ¼ cup fresh basil, chiffonaded
• 4 ounces cream cheese, softened
• ½ cup Sargento® Artisan Blends® Shredded Parmesan Cheese, divided use
• 12 slices baguette, 1/2-inch thick

Directions

• Preheat oven to 350°F. Cut the top 1/3 off of the garlic head, exposing cloves. Place on foil; drizzle 1 teaspoon olive oil over the head of garlic and sprinkle with a dash of salt and pepper. Wrap with foil. Bake in preheated oven 1 hour or until tender. Let cool. Meanwhile, combine tomato, basil, 2 teaspoons olive oil, salt and pepper to taste in medium bowl; set aside. Squeeze garlic out of skins. Mix garlic, cream cheese and 1/4 cup Parmesan cheese in a small bowl; set aside Arrange bread slices on baking sheet; spread garlic cream cheese mixture over one side of each slice; sprinkle with 1/4 cup cheese. Bake in preheated 350°F oven 12 minutes or until golden brown. Top with tomato mixture and remaining cheese.