Baked Goat Cheese Bruschetta

I make up a bunch of roasted garlic at a time so I don't have to do it as often, and I go through a lot of it, its very sweet and aromatic and can be added to almost anything :) It brings this recipe together.

Need whole garlic bulbs, and olive oil. Pre-heat oven to 375'c. Next take 4-5 bulbs of your garlic, and chop a centimeter off the top. Lay them root side down in a frying pan or small loaf pan and drizzle a bit of olive oil in the center of each one. They will take a while to bake. So it is either a good idea to get this part taken care of first before anything else or ahead of time, like the day before. They'll take about an hour, but your house will smell amazing!

When they have cooled down, should be easy enough to just squeeze the garlic out of there pods. And keep refrigerated what you don't use.

 Roasted Garlic Bulbs

Ingredients

Instead of your traditional dipping bruschetta, this one is all baked together in the oven. Mmm sweet!

Need '1' baguette {I used whole wheat}

Goat cheese
{or blue cheese works well with this recipe too}

Roma tomatos 

Asparagus

Yellow peppers

Portion the vegetables into small pieces and just before assembling the Bruschetta, I would saute' the asparagus and yellow pepper for a quick minute with just a pinch of sea salt and olive oil to coat.

Balsamic Reduction

It really is the key ingredient to this recipe, and is really easy to make to if you have the time..  

otherwise there is store bought stuff out there, most likely a specialty store.

500 ml of balsamic vinegar 

200 ml of cane sugar

In a sauce pan on medium heat, simmer on low and stir for about 20 minutes. Until it had reduced by half and can coat the back of a spoon. Take off of the heat and let cool. Can keep in tupperware, a glass jar or a squeeze bottle if you have one. Keep at room temperature when using and refridgerated when not.

Assembly

Make sure oven is set to pre- heat at 350'c.
Make sure your 'roasted' garlic, and balsamic reduction is prepared ahead of time. 

Cut the baguette into 1' inch or 1'1/2 pieces. Set on a baking sheet and then taking a piece of roasted garlic and pushing into the center of the soft baguette. Then add a small chunk of goat cheese, and towering the vegetables on top, then just drizzling a little bit of olive oil over the bruschetta.

Bake for only about 10 minutes, you'll want them to be nice and roasted but not hard..When they have come out of the oven, and plated as an appetizer or side dish. Then you can drizzle with the balsamic reduction.  And you really don't need very much because it is concentrated, and so delicious!