Bruschetta
ingredients
6 cloves garlic
olive oil
1 loaf French bread
16 ounces cream cheese
1 1/2 cup freshly grated Romano or Parmesan cheese
1 tablespoon Worcestershire
1 cup chopped Roma tomatoes, seeded
1 bunch basil, freshly chopped
olive oil
1 loaf French bread
16 ounces cream cheese
1 1/2 cup freshly grated Romano or Parmesan cheese
1 tablespoon Worcestershire
1 cup chopped Roma tomatoes, seeded
1 bunch basil, freshly chopped
directions
This recipe was provided by Chef Mark Pollard of The Cook's Station.
Heat oven to 350 degrees. Place garlic cloves on a piece of aluminum foil. Drizzle with the olive oil, and season with pepper and a pinch of kosher salt. Wrap up garlic and roast in the oven for about 30 minutes, or until soft. Remove roasted garlic from the oven, remove peel and puree in a food processor until smooth. Place in refrigerator to rest and cool. When cool, combine with cream cheese, 1/4 cup grated cheese, a tablespoon of Worcestershire, and some freshly ground pepper to taste. Slice the bread 1/2" thick, on the bias. Brush a little olive oil on it and toast slightly. Set the bread aside. Spread the cream cheese mixture on the toast and sprinkle with some of the Romono. Top with the tomatoes, basil, and sprinkle on the rest of the cheese. Return to the oven to warm it all up.
Heat oven to 350 degrees. Place garlic cloves on a piece of aluminum foil. Drizzle with the olive oil, and season with pepper and a pinch of kosher salt. Wrap up garlic and roast in the oven for about 30 minutes, or until soft. Remove roasted garlic from the oven, remove peel and puree in a food processor until smooth. Place in refrigerator to rest and cool. When cool, combine with cream cheese, 1/4 cup grated cheese, a tablespoon of Worcestershire, and some freshly ground pepper to taste. Slice the bread 1/2" thick, on the bias. Brush a little olive oil on it and toast slightly. Set the bread aside. Spread the cream cheese mixture on the toast and sprinkle with some of the Romono. Top with the tomatoes, basil, and sprinkle on the rest of the cheese. Return to the oven to warm it all up.