Roasted garlic-and-sundried tomato bruschetta
6–8 as a snack
Easy
10 minutes
25 minutes
A showstopping appetiser with barely any effort. These bruschetta are layered with Belazu Roasted Garlic Paste and sweet-tart Belazu Balsamic Sun-Dried Tomato Paste, and finished with creamy feta. Whether it’s for a dinner party or weekend snacking, these bruschetta are quick to whip up and always impress.
Ingredients
Method
- 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
Ingredients
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
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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