Garlic.  Ain’t no havin’ too much of it in my book.  I once read a quote that said:

“Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.”  — Alice May Brock (of ‘Alice’s Restaurant’ fame)

I remember seeing that quote in a magazine ages ago. I clipped it and put it right on my fridge.  Sadly, after many moves the quote got lost, but the sentiment remains.  Garlic DOES make everything good.

Garlic Bread & Roasted Tomato Bruschetta

So imagine my delight when I stumbled upon this incredible garlic bread at my trusty local farmer’s market.  I know, you’re probably tired of hearing me talk about the various delights I find each week at The Pearl Market, but the reality is the vendors and their products are that awesome.  I have talked about this particular vendor, Sol Y Luna Baking Company in previous posts like this one for Cranberry Walnut French Toast.  Their selection each and every week finds me with another loaf of crusty, flavorful goodness.  But when I came across this incredible concoction of fresh bread, creamy butter, fragrant herbs, and aromatic garlic, I knew I’d found my spirit animal of bread.  And I knew exactly what I wanted to do with it.

Sol Y Luna Garlic Bread

I love a good bruschetta, which most people associate with grilled bread and a combination of garlic, tomatoes, herbs and olive oil.  But bruschetta can be topped with any variety of tasty goodness to include meats, herbs, cheeses, or even grilled fruit.  I love them all, and have been known to make a meal out of a platter of these toasted bites.  In this case, I reached for a tried and true recipe for roasted tomatoes (I’ve used it before on a similar bruschetta recipe), and let the sweetness of the tomatoes and honey blend with the crunchy bread and the fragrant garlic.  Heaven in your mouth, people.  I’m telling you it was impossible to stop eating Sol Y Luna’s incredible garlic bread concoction.

So we didn’t stop.  And dinner was served.  And all was right with the world.  Garlicky, but good.

* No compensation was received for this post by Sol Y Luna or the Pearl Farmer’s Market.  All opinions and references are my own.*

Tomatoes Ready for Roasting
Garlic Bread Roasted Tomato Bruschetta
Print Recipe
Ridiculously simple, and just in time for the forthcoming bounty of Summer tomatoes, this bruschetta will knock your socks off. If you aren't lucky enough to live nearby to grab Sol Y Luna's version of garlic bread, you can certainly make your own with as much garlic as you can stand. The more the better! And once it's toasted, warm, and crusty, get this roasted tomato topping on there for a bite (or 6) that will have you coming back for more.
Servings Prep Time
10 people 10 minutes
Cook Time
45 minutes
Servings Prep Time
10 people 10 minutes
Cook Time
45 minutes
Instructions
  1. Preheat oven to 450 degrees F. If you don't have a pre-prepared garlic bread, slice a baguette and slather with butter, crushed garlic cloves, and fresh herbs.
    Garlic Bread & Roasted Tomato Bruschetta Ingredients
  2. Slice tomatoes in half, and toss with remaining ingredients. Place tomatoes on parchment paper-lined baking sheet.
    Tomatoes Ready for Roasting
  3. Roast tomatoes in oven for 45 minutes, or until tomatoes have broken down.
    Roasted Tomatoes
  4. Reduce oven to 400 degrees. Wrap garlic bread in foil. Place in center rack and bake for 15-20 minutes until bread is crusty on outside and butter has melted and garlic is fragrant.
    Sol Y Luna Garlic Bread
  5. Slice bread and top with tomato mixture. Enjoy that garlicky, tomatoey goodness!
    Garlic Bread & Roasted Tomato Bruschetta
Recipe Notes

What is so great about these roasted tomatoes is that you can use whatever fresh herbs you have on hand.  No thyme in the garden?  Fresh basil works, too.  Want a deeper more robust flavor?  Use fresh rosemary.  Oh, and no fresh herbs handy?  You can use dried herbs in a pinch.  This works just as well, too with Roma tomatoes as it does with cherry tomatoes, which I have combined at times when I have a little of each to use up.

Oh, and have more roasted tomatoes than bread?  Toss them with some pasta for a simple and delicious mid-week meal.

The varieties available to you are only limited by what you have around you at the time.  What combinations of flavors or herbs would you use in this simple and flavorful dish?

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