Bruschetta for two

Can’t get over how easy and delicious this bruschetta was to make. I roasted the garlic to give it a full, instead of bitter taste, and a splash of balsamic vinegar REALLY brings all the flavours together. Wish I had fresh basil when I was makingย  this, but it’s still quite good without! I’ve been tempted to buy a tub of bruschetta at the bulk barn lately and I am really glad that I opted to make my own. I can see this becoming a staple around here come the end of the summer when I am overloaded with tomatoes from mum’s garden ๐Ÿ™‚

Bruschetta with a twist

  • 3 plum tomatoes coarsely diced
  • 1/8 cups fresh basil or 1 1/2 tablespoons dried basil
  • 1/8 cups shredded parm. cheese.
  • 2 – 3 cloves garlic, roasted and minced
  • 1/2 tablespoon oil from roasted garlic
  • 1/8 teaspoon fresh ground salt and pepper
  • 1/8 teaspoon dill
  • Splash of good balsamic vinegar
  • Loaf french or Italian bread drizzled with garlic oil, broiled and sliced [I made do with less than superior bread. If you only have sliced bread, lay each down on the counter and with a sharp knife slice from top to bottom to produce very thin slices. Cut in half. 4 slices = 12 pieces of bread]
  • OPTIONAL: Shredded cheese
  1. In a bowl mix together tomatoes, basil, cheese and garlic.
  2. Add in the balsamic vinegar, olive oil, salt, pepper and dill.
  3. Serve on toasted bread slices.
  4. If you enjoy your bruschetta warm, simply spoon mixture onto bread slices, sprinkle with cheese and broil for an additional 1-2 mins.
Roastd garlic, balsamic bruschetta

Roastd garlic, balsamic bruschetta

Roasted Garlic Hummus

This Delicious roasted garlic hummus is super easy to whip up, and good for you too! Roasting the garlic gives it such a wonderful flavor, and takes away some of that pungent taste you sometimes get with raw garlic! It also covers the taste of the tahini (which is essential to hummus) which some people seem not to like… We love it around here and I think YOU will too ๐Ÿ™‚

Hummus with fresh veggies

Hummus with fresh veggies

Roasted Garlic Hummus

  • 2 cups cooked chick peas
  • 1 large head of roasted garlic – RECIPE BELOW
  • 2 TBSP tahini (sesame seed paste)
  • 3-4 TBSP Extra Virgin Olive Oil (add extra Olive Oil when roasting garlic so the oil has that extra garlic taste!)
  • Juice of one lemon
  • 1/4 TSP Sea Salt
  • 1/8 warm water (if needed to thin hummus)
  1. Rinse chick peas and add all ingredients to food processor or blender. Scrape down sides as needed. Transfer to serving dish when well blended.
  2. Sprinkle with paprika, and garnish with some parsley if you feel the need ๐Ÿ˜›


  1. Pre-heat oven to 350 degrees.
  2. Cut top quarter of garlic off so garlic is exposed.
  3. Place in a tinfoil boat in an oven safe container and add about 4 TBSP of OLIVE OIL so that you will have plenty to use for this recipe. Make sure garlic is covered with tinfoil, but not sealed.
  4. Cook for about 30 minutes or until you smell the delicious garlic aroma.
  5. Let cool and squeeze out garlic and pour out oil.

You can store this roasted garlic in the fridge for up to a week!

Enjoy with cut up veggies, crackers and cheese, hunks of pita or on whatever you like.

Whenever I make this recipe I split the dip into two tubs when I’m done and throw one of them into the freezer. This way I have a delicious snack ready to go if I know people are coming over. Just take out a few hours prior to use to allow it to defrost.