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5 minutes

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Roasted garlic-and-sundried tomato bruschetta

25 minutes

Roasted garlic-and-sundried tomato bruschetta

By Abigail Donnelly

Serves 6–8 as a snack

Difficulty Easy

Prep Time 10 minutes

Cooking Time 25 minutes

Ingredients

1 head garlic
3 T olive oil
1 loaf ciabatta, sliced
2 T Belazu Roasted Garlic Paste
3 T Belazu Balsamic Sun-Dried Tomato Paste
100 g feta, crumbled

Method

1. Preheat the oven to 180°C. Drizzle the garlic with oil, wrap in foil and roast for 25 minutes until soft.

2. Arrange the ciabatta slices on a tray. Brush both sides lightly with olive oil and toast in the oven for 8–10 minutes, turning once.

3. Once cool enough to handle, squeeze the roasted garlic out of its skins and mash lightly.

4. Spread each ciabatta slice with a thin layer of Roasted Garlic Paste, a little mashed roasted garlic and a spoonful of Belazu Balsamic Sun-Dried Tomato Paste.

5. Top with crumbled feta and serve immediately.

Cook’s note: Serve with olives and a glass of wine for instant aperitivo hour.

Photography: Jan Ras
Videography: Romy Wilson
Recipes and production: Abigail Donnelly
Food assistants: Bianca Jones and Bianca Strydom

more Meditterranean recipes

Whether you’re adding something new to a weeknight meal or building a dish around one great ingredient, Belazu pastes and pestos make it easy. Shop the full range at Woolworths and enjoy big flavour with minimal effort – there's no need to make it from scratch.

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Roasted garlic-and-sundried tomato bruschetta

Ingredients

Method