Buttery Garlic Bread with Bruschetta by The Gourmet Exchange
Buttery Garlic Bread with Bruschetta by The Gourmet Exchange

Buttery Garlic Bread with Bruschetta


May 5, 2015

Combining the cold bruschetta on top of hot, buttery garlic bread makes for an irresistible appetizer. Finishing this with our Rosemary Fleur de Sel Olive Oil provides the perfect finish.

  • Prep: 30 mins
  • Cook: 5 mins
  • 30 mins

    5 mins

    35 mins

  • Yields: 10 - 12 Servings


Buttery Garlic Bread

3 sticks (8 Tbsp each) unsalted butter, softened

12 garlic cloves, about 1.3 oz, minced in a food processor or finely diced by hand

¼ cup finely grated pecorino romano cheese

½ tsp kosher salt

3 oz fresh basil, rinsed, patted dry and chopped


3 lb vine ripened or plum tomatoes, tips cut, sliced in half, seeds and pulp removed

1 tsp kosher salt

1 medium red onion, between 4 and 4.5 oz, diced

8 oz fresh basil leaves, rinsed lightly under cold water and patted dry (it’s ok if they’re a bit damp), finely chopped

1 ½ Tbsp white balsamic vinegar


Special Equipment:

1 to 2 baking sheets, lined with foil and lightly brushed with the Rosemary Fleur de Sel Olive Oil

A non-reactive bowl work bowl

Serrated Knife


1 (1 lb) semi-hard or day old Italian or Sourdough bread loaf (22-24 inches in length) or round loaf

Rosemary Fleur de Sel Olive Oil


Pre-heat oven to 500 degrees.

Place the butter in a non-reactive bowl, add garlic and mix to combine. Mix in grated cheese and kosher salt, then add the basil and spread evenly throughout. Use immediately if needed, or store in an airtight container until ready to use. The butter will keep at least 2 weeks, refrigerated. Bring to room temperature prior to each use, if using as a spread.

In another non-reactive bowl, add the tomatoes and toss lightly with 1 tsp kosher salt. Add red onion and basil, mix to combine, then add the white balsamic and toss several times.

Slice bread crosswise into ¼ to ½ inch slices, then generously butter both sides of each slice. Add to baking sheet (s) and bake for 6 minutes, until lightly browned around the edges but still soft in the middle. Remove from oven and let the garlic toasts cool for 2 minutes. Spoon bruschetta over the top of each bead slice, then drizzle with Rosemary Fleur de Sel Olive Oil. Serve immediately.


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