Roasted Garlic Bruschetta Recipe

Roasted Garlic Bruschetta Recipe (Jennifer Karren Lee)

3 slices of sprouted bread - such as Ezeikel
1 Tb. Finely chopped fresh basil
4 Roma tomatoes
1 Bulb of roasted garlic*
Olive Oil
1/2 tsp. Red wine vinegar
Sea salt
Black pepper

*Roast garlic in oven by removing the outer layer of skin from the bulb and drizzling the cloves with olive oil. Wrap in foil and place in 350 degree oven for 30-35 minutes until tender. Peel the remaining skin, mash the garlic cloves and set aside.

Blanche tomatoes and remove the skin. Finely chop tomatoes. In a small bowl add fresh basil, red wine vinegar, chopped tomatoes and a dash or two of sea salt and black pepper. stir well. Cover and refrigerate to let the flavors blend while preparing the bread.

Preheat oven t0 400 degrees. Spread a thin layer of mashed garlic over one side of the bread, cut small slits in the bread to help the flavor permeate the bread. Brush the tops of the bread with olive oil and place oiled side down on a baking sheet. Toast in the oven, on the top rack, until golden brown. Ovens times vary but it took 7 minutes in my oven.

Cut bread into fourths. Top tomato mixture and serve.