Bruschetta with Roasted Garlic and Sun-Dried Tomatoes Recipe
This bruschetta is a bolder cousin of the classic tomato version. Creamy roasted garlic, sun-dried tomatoes and crunchy bread make the perfect snack for a party or dinner with friends. In Italy, bruschetta is a way to use up stale bread – here it turns into a small, aromatic flavor bomb.
This bruschetta takes the classic Italian snack to a bolder, more “evening” level – roasted garlic turns into a sweet, creamy spread that contrasts beautifully with the intense, salty sun-dried tomatoes. Crunchy bread soaks up the olive oil and garlic juices, creating small, very satisfying toasts that taste like they came from a wine bar in Tuscany. It’s a great way to use up stale bread the way Italians do – with no waste and maximum flavor.
Chef's tips
Roast the garlic until the cloves are soft as butter and lightly golden – if they still taste a bit raw, give them an extra 10 minutes. Toast the bread briefly but at a high temperature so it’s crisp on the outside and slightly soft inside; if you dry the slices out too much, the bruschetta will be as hard as croutons. Drain the sun-dried tomatoes well from excess oil and, if needed, chop them more finely so they’re easier to eat “standing up” at a party table.
How to serve
Serve this bruschetta as a first plate with a glass of dry Prosecco or a light red wine such as Chianti – the richness of the olive oil and cheese pairs beautifully with them. For larger gatherings, arrange the toasts on a big board together with olives, slices of salami and grilled vegetables to create a mini Italian aperitivo. It also works great as a quick “after work” dinner when you pair leftover baguette with a simple rocket salad with lemon.
Ingredients
- baguette or country-style bread (about 250–300 g) - 1 piece
- head of garlic - 1 piece
- sun-dried tomatoes in olive oil (drained and cut into strips) - 80 g
- ricotta cheese (can be replaced with cottage cheese blended with a little cream) - 150 g
- olive oil (plus a little for drizzling the bread) - 3 tablespoons
- fresh basil or flat-leaf parsley (chopped) - 2 tablespoons
- salt (to taste)
- freshly ground black pepper (to taste)
Preparation
- Preheat the oven to 190°C (top and bottom heat).
- Cut the top off the head of garlic to expose the tips of the cloves. Place the head on a piece of aluminum foil, drizzle with 1 tablespoon of olive oil and wrap the foil to form a tight packet.
- Place the garlic packet in the oven for 30–35 minutes, until the cloves are soft as butter and lightly golden. Set aside to cool slightly after baking.
- Slice the baguette or bread into slices about 1.5 cm thick. Arrange them on a baking tray, drizzle lightly with olive oil and put in the oven for the last 8–10 minutes of the garlic’s baking time, until the bread is crispy and lightly browned on the edges.
- Transfer the ricotta to a bowl. Squeeze the roasted garlic out of its skins by gently pressing the head – the soft garlic should come out easily. Add it to the ricotta.
- Add 2 tablespoons of olive oil, a pinch of salt and pepper. Beat with a spoon or fork for 1–2 minutes, until the mixture is smooth and creamy.
- Add the chopped sun-dried tomatoes and half of the chopped basil or parsley. Mix to combine.
- Spread a portion of the ricotta and roasted garlic cream on each toast. Sprinkle with the remaining herbs, season with freshly ground pepper and serve immediately.
Storage
Store the garlic-ricotta cream in an airtight container in the fridge for up to 2 days. Toast the bread fresh just before serving and assemble the bruschetta at the last moment so the bread stays crunchy.
