Garlic Bruscetta Recipe

OK, it's just posh cheese on toast but it's worth the little extra effort. Most recipes for bruscetta (bruschetta) tell you to rub a little garlic on the bread for a subtle hint of garlic. This garlic bruscetta recipe is for true garlic lovers so you get more than just a hint! The garlic is almost raw so it's nice and tangy.

Garlic Bruscetta works well as a party snack, or serve as a starter with garlic mushrooms.



See note on ingredients
10" Baguette Baguettes come in all lengths and widths, this is just an estimate.
Buy what you can and just adjust the other ingredients accordingly.
1 TBsp Tomato Puree Sun-dried tomato puree works best if you can get it.
1 tsp Olive Oil
2 Cloves Garlic, crushed As always, adjust garlic according to taste
Freshly ground black pepper
1 oz (25 gm) grated cheese Use your favourite strong, sharp cheese. Mature cheddar works well, as does Red Leicester.
For something a little more unusual, try crumbling some Roquefort.
For vegetarians, use vegetarian cheese.
As usual I recommend using organic ingredients wherever possible.


Pre-heat the oven to 200C (400F).

Cut the in to baguette slices between a half inch and an inch thick (between 1cm and 2cm). Thinner is better for snacks, thicker as a starter. You'll get about a dozen slices. Discard the ends.

Mix the tomato puree, olive oil and garlic well. Season with a little ground black pepper.

Arrange the slices on a baking tray. Spread a little of the mixture on top of each one then cook for 5 minutes. Leave to cool.

Sprinkle the grated cheese on top of the slices.

You can prepare the garlic bruscetta up to this point in advance and keep the slices in an airtight box for a few hours. Do not store before cooking - raw garlic must never be stored in oil at room temperature.

To serve, pre-heat the oven to 200C and cook the garlic bruscetta slices on a baking tray for 5 mins. Alternatively place under a hot grill until the cheese melts.