Roasted Garlic and Goat’s Cheese Bruschetta

I can’t remember where this recipe came from, but my mother has been cooking it for years, and by extension, so have I. People go absolutely crazy for this. It looks the business, tastes incredible and it’s really easy to make.


3 large bulbs of garlic

Olive oil

Salt and pepper

1 x 125g log soft goat’s cheese

75g garlic and herb goat’s cheese (such as Boursin)

1/4 cup milk

5 or 6 sun-dried tomatoes packed in oil

1 large baguette


Preheat the oven to 350F / 175C.

Using a sharp knife, slice the top off the bulbs of garlic to expose the individual cloves. Place the bulbs on a sheet of tin foil and drizzle lightly with olive oil. Sprinkle over a pinch of salt and wrap up the garlic bulbs tightly together into a packet.

Bake the garlic for 50 – 60 minutes, checking at 50 minutes to make sure the garlic doesn’t get too dark. The garlic should be soft and caramel in colour. Remove from the oven and re-seal the foil packet to keep warm.

To a saucepan, add both cheeses, the milk and a pinch of salt and pepper. Turn the heat on to medium and, using a whisk, stir until melted and bubbly. Turn the heat off and set aside for a moment.

Using a pair of scissors, slice the sun-dried tomato into thin strips.

Place the roasted garlic bulbs on a large platter with a lip. Pour the goat’s cheese sauce around the bulbs of garlic and sprinkle over the sliced sun-dried tomatoes. Serve with sliced baguette.

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