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This Roasted Garlic and Tomato Bruschetta is simple, fragrant, and absolutely packed with flavor. I used roasted garlic confit and the leftover garlic-infused oil from my previous garlic confit recipe to create these golden, toasty bites layered with juicy tomatoes, basil, and a rich mash of garlic.

The bread is pan-toasted in garlic oil until crisp and just lightly charred at the edges. It’s the perfect base for the buttery, melt-in-your-mouth roasted garlic and fresh tomato & basil topping. This comes together fast and tastes like summer on a slice!

INGREDIENTS YOU’LL NEED FOR THIS ROASTED GARLIC AND TOMATO BRUSCHETTA

Tomato Topping

• 2-3 medium ripe tomatoes , seeded and diced
• 1-2 tbsp tbsp garlic oil from roasted garlic confit (recipe here)
• Fresh basil , thinly sliced
• Salt and pepper to taste

For the Toast

• 1/2 cup roasted garlic confit cloves roughly mashed (recipe here)
• 4 slices sourdough or bread of choice
• 2-3 tbsp garlic oil (from roasted garlic confit), for toasting

STEPS

Make the Tomato Topping

• In a small bowl, mix together:
• Diced tomatoes
• Chopped basil
• Garlic oil
• Salt and pepper to taste
• Let the mixture sit for 5–10 minutes while you toast the bread.
• Do note that this recipe is just a rough guide! You’re free to add more or less of everything and adjust as desired. 🙂

Toast the Bread in a Skillet

• Heat a skillet over medium heat.
• Add a light drizzle of garlic oil and place a few slices of bread at a time.
• Toast for 1–2 minutes per side, or until golden brown and crisp with lightly charred edges. Add more oil as needed for each batch.
• Transfer to a plate once crisp and golden.

Assemble the Bruschetta

• While the toast is still warm, spread a generous layer of mashed roasted garlic confit on each slice.

• Spoon over the tomato-basil topping.
• Finish with an extra drizzle of garlic oil and a sprinkle of flaky salt or chopped basil, if you like!

MORE RECIPES YOU’LL ENJOY

• Seared Leeks and King Oyster Mushrooms with Miso Butter & Lemon 
• Roasted Garlic Confit
• Baked Miso Cauliflower Wraps with Roasted Garlic Mayo
• Mushroom & Tofu Patties with Garlic Sauce
• Roasted Garlic Miso Noodle Soup with Seared King Oyster Mushrooms

Roasted Garlic and Tomato Bruschetta

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This Roasted Garlic and Tomato Bruschetta is simple, fragrant, and absolutely packed with flavor. I used roasted garlic confit and the leftover garlic-infused oil from my previous garlic confit recipe to create these golden, toasty bites layered with juicy tomatoes, basil, and a rich mash of garlic. The bread is pan-toasted in garlic oil until crisp and just lightly charred at the edges. It’s the perfect base for the buttery, melt-in-your-mouth roasted garlic and fresh tomato & basil topping. This comes together fast and tastes like summer on a slice! Whether you’re entertaining or just craving a snack with big flavor, this one’s sure to be a hit!

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Appetizer, Breakfast, Dips, Finger Food, Main Course, Side Dish, Sides, Snack, Snacks, Starters

Cuisine Fusion, Italian, Western

Servings 4 servings

Calories 278 kcal

Ingredients

  

1x2x3x

Tomato Topping

• 2-3 medium ripe tomatoes , seeded and diced
• 1-2 tbsp tbsp garlic oil from roasted garlic confit (recipe here)
• Fresh basil , thinly sliced
• Salt and pepper to taste

For the Toast

• 1/2 cup roasted garlic confit cloves roughly mashed (recipe here)
• 4 slices sourdough or bread of choice
• 2-3 tbsp garlic oil (from roasted garlic confit), for toasting

Instructions

 

Make the Tomato Topping

• In a small bowl, mix together:
• Diced tomatoes
• Chopped basil
• Garlic oil
• Salt and pepper to taste
• Let the mixture sit for 5–10 minutes while you toast the bread.
• Do note that this recipe is just a rough guide! You're free to add more or less of everything and adjust as desired. 🙂

Toast the Bread in a Skillet

• Heat a skillet over medium heat.
• Add a light drizzle of garlic oil and place a few slices of bread at a time.
• Toast for 1–2 minutes per side, or until golden brown and crisp with lightly charred edges. Add more oil as needed for each batch.
• Transfer to a plate once crisp and golden.

Assemble the Bruschetta

• While the toast is still warm, spread a generous layer of mashed roasted garlic confit on each slice.
• Spoon over the tomato-basil topping.
• Finish with an extra drizzle of garlic oil and a sprinkle of flaky salt or chopped basil, if you like!

NUTRITIONAL INFO

Serving: 1serving | Calories: 278kcal | Carbohydrates: 36g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 389mg | Potassium: 221mg | Fiber: 2g | Sugar: 5g | Vitamin A: 512IU | Vitamin C: 8mg | Calcium: 40mg | Iron: 3mg

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