Roasted Garlic and Caramelized Onion Bruschetta
Serving Size / Yield
- 2 heads of garlic
- 2 onions, chopped
- 1 tsp. sugar
- 6 Tbs. olive oil, divided
- 2 tomatoes, chopped
- Handful basil, roughly chopped
- salt and pepper to taste
- crusty bread, sliced and toasted
Cut the top off of each head of garlic. Peel the outer layer of the head but don't take the cloves apart. Place on a baking sheet or layer of foil and drizzle with 2 Tbs. olive oil (1 Tbs. per garlic head). Place in to oven to roast for about 15 minutes or until mushy.
Meanwhile, in a large frying pan, drizzle 2 Tbs. olive oil over medium heat. Add the onions and stir. Cook the onions for 10 minutes, being careful not to let them burn. Sprinkle the sugar over the pan and cook until dark golden brown, about another 10 minutes. Cool.
Squeeze the garlic cloves into a bowl and mash with a fork. Add the onions, basil and tomato, along with the remaining oil and salt to pepper. Top the bread with the mixture.