Pampushky Bruschetta with Roasted Garlic and Tomato

Preheat your oven to 400°F (200°C).

Prepare the Garlic: Cut the top off the head of garlic, exposing the cloves. Drizzle with 1 tablespoon of olive oil, sprinkle with a pinch of salt and pepper. Wrap the garlic head in foil and roast in the preheated oven for 25-30 minutes, or until the cloves are soft and fragrant.

Prepare the Tomato Mixture: While the garlic is roasting, dice the tomatoes into small, even pieces. Place them in a small bowl.

Prepare the Basil: Chop the fresh basil leaves and add them to the bowl with the diced tomatoes.

Roast Garlic Preparation: Once the garlic is roasted, remove it from the oven and let it cool slightly. Carefully squeeze the roasted garlic cloves out of their skins into the bowl with the tomatoes and basil.

Season the Tomato Mixture: Add salt and pepper to the tomato mixture. Stir well to combine all ingredients.

Toast the Pampushky: Slice the pampushky rolls horizontally into halves. Brush each slice lightly with a bit of the remaining olive oil.

Toast the Pampushky: Place the pampushky slices on a baking sheet and toast them in the oven for 5-7 minutes, or until they are golden brown and crispy around the edges. Watch carefully to prevent burning.

Assemble the Bruschetta: Remove the toasted pampushky from the oven and let them cool slightly.

Top and Serve: Spoon the tomato and garlic mixture generously onto each slice of toasted pampushky. Drizzle with the remaining olive oil.

Serve immediately and enjoy!