garlic tomato brushetta

Roasted Garlic Parmesan Bruschetta

Summertime is the time of year for lighter foods, in fact, most folks will lose a pound or two during those months. For a light snack, I suggest munching on a few of these. After all, keeping trim, toned and tan doesn’t mean we can’t eat well, right?


Roasted Garlic Parmesan Bruschetta

  • Servings: 24
  • Difficulty: easy
  • Print


  • 2 garlic heads, whole
  • 2 Tbsp. olive oil, divided
  • 1/8 tsp. plus dash salt, divided
  • 1/8 tsp. plus dash pepper, divided
  • 2 medium tomatoes, diced
  • 1/4 cup chopped fresh basil
  • 1 pkg. (8 oz.) cream cheese
  • 1-1/4 cups (5 oz.) shredded parmesan cheese, divided
  • 24 slices crusty Italian or French bread, 1/2-inch thick


  1. Cut top 1/3 off each garlic head, exposing cloves. Place on foil; drizzle 1 tablespoon olive oil over heads and sprinkle with a dash of salt and pepper. Bake in preheated 350°F oven 1 hour or until tender. Let cool.

  2. Meanwhile, combine tomatoes, basil, remaining olive oil, salt and pepper in medium bowl; set aside.

  3. Squeeze garlic out of skins. Mix garlic, cream cheese and 1/2 cup Parmesan cheese in a small bowl. Arrange bread slices on baking sheet; spread garlic 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.


Steve D.

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