Bruschetta (vg) Recipe

Roast the Garlic

Preheat the oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves. Drizzle with olive oil, wrap in aluminum foil, and roast for 30-35 minutes until soft. Let it cool, then squeeze the cloves out into a bowl.

Prepare the Tomatoes

While the garlic is roasting, dice the Roma tomatoes into small pieces. Place them in a mixing bowl.

Combine Ingredients

To the bowl of diced tomatoes, add the roasted garlic, chopped fresh basil leaves, and basil pesto. Mix well to combine all the flavors.

Add Goat Cheese

Crumble the goat cheese into the tomato mixture and gently fold it in, being careful not to break it down too much.

Slice the Baguette

Slice the baguette into ½-inch thick slices diagonally.

Toast the Bread

Preheat the grill or a grill pan over medium heat. Brush each side of the baguette slices with olive oil. Grill the slices for 1-2 minutes on each side until they are golden brown and crispy.

Top the Toasts

Once the bread is toasted, remove it from the grill and let it cool slightly. Spoon a generous amount of the tomato and goat cheese mixture onto each slice of toasted baguette.

Serve

Arrange the bruschetta on a serving platter and garnish with extra basil leaves if desired. Serve immediately.