Bruschetta with Baked Garlic
by Editorial Staff
Among the variety of Italian snacks, bruschetta can be distinguished as one of the simplest and oldest. It differs from other types of similar snacks in that slices of bread are fried dry and only immediately before serving are sprinkled with oil and covered with fillings. The most traditional and common bruschetta topping is olive oil, salt, and garlic. The butter should only be of the best quality, and the garlic can be used raw, but it is much more interesting to grease a slice of crispy bread with baked garlic. Its taste is softer and at the same time multifaceted. Bake a few heads of garlic in the oven and eat it not only with bread but also add to other dishes.
Cook: 10 minutes
Servings: 8
Ingredients
For bruschetta:
- 8 thick slices of rustic bread with crust
- 2.5 tbsp olive oil
- 1 teaspoon coarse salt
For baked garlic:
- 4 large heads of garlic, (approx. 450 gr.)
- 1.5 tbsp olive oil + extra storage
- 1/4 teaspoon coarse salt
Directions
- Bruschetta: Grill or grill the bread on both sides until golden brown. Brush with olive oil and sprinkle with salt. Spread with baked garlic.
- Preheat oven to 175 ° C.
- Baked garlic: Rub the garlic until the top layer of thin husks come off, and cut about 1 cm from the top of each head to reveal the cloves. Place the garlic flush in a suitable sized ovenproof baking dish. Drizzle with olive oil, salt, and pepper. Cover with foil and bake for about 40 minutes. Remove the foil and bake until the garlic is tender and the tops are golden brown, another 30 minutes. Let the garlic cool.
- Use whole heads of garlic for a rustic setting, or break them open and squeeze the garlic out of the rind to eat a whole clove. To store the garlic, place it in a container, and cover it with olive oil. Store in the refrigerator for a week. Use peeled baked garlic when making mashed potatoes, in salad dressings, to flavor and thicken sauces, or serve with grilled and baked vegetables.
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