Bruschetta

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 large baguette, sliced lengthwise
• 1 head garlic
• 2 sprigs fresh thyme
• 1 teaspoon olive oil
• 1 (300 ml) can sun-dried tomatoes
• 1 1/2 cups grated asiago cheese
• 1/4 cup olive oil
• 4 tomatoes, chopped medium dice
• 4 yellow tomatoes, chopped medium dice
• 1 red onion, finely diced
• 1/2 cup fresh basil, chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• salt
• pepper

Recipe

• 1 preheat barbecue to 300°f/150°c or medium low heat.
• 2 cut the top off a whole head of garlic, just enough to expose the cloves.
• 3 pierce the garlic top with a fork multiple times.
• 4 place the garlic on a piece of aluminum foil, drizzle with olive oil and top with thyme sprigs and wrap tightly.
• 5 place garlic on the warming rack of the barbeque and close lid.
• 6 roast until tender and fragrant, (approximately 30 minutes).
• 7 remove and let cool.
• 8 in a blender combine the whole head of the peeled roasted garlic, sun dried tomatoes and olive oil. puree until smooth.
• 9 spread mixture evenly on both sides of the sliced baguette.
• 10 sprinkle cheese evenly over bread and set aside.
• 11 in a medium bowl combine the red and yellow tomatoes, red onion and basil.
• 12 drizzle with olive oil and balsamic vinegar.
• 13 season with salt and pepper. mix well.
• 14 place the tomato mixture in the refrigerator and let marinate for a minimum of 30 minutes.
• 15 preheat barbeque to 300°f/150°c or medium low heat.
• 16 place the coated baguette on the warming rack of the barbecue and cook until warm and crispy.
• 17 once the bread is toasted and cheese is melted remove from the grill.
• 18 top bread with the fresh tomato topping.
• 19 use a serrated knife to slice bread into desired pieces.