Sun Dried Tomato Bruschetta
Enjoy the simplest of appetizers with a mix of fresh and sun dried tomatoes- any easy snack to whip up in 15 minutes.
Why you’ll love this recipe:
My version of Bruschetta is about the simplest appetizer you can make.
I use sun dried tomatoes packed in olive oil which is full of flavor. I mix in sliced cherry tomatoes, but really any tomato in season is fine. Slice your baguette, rub a garlic clove all over the surface of the bread, drizzle with a bit of olive oil and bake until the crust is crunchy. Pull out the oven, rub with more garlic and top with healthy spoonfuls of tomatoes. So simple and unbelievably delicious.
Ingredients in Sun- Dried Tomato Bruschetta:
- one loaf of bakery quality bread- sourdough, baguette, country loaf
- fresh cherry tomatoes
- fresh garlic cloves
- sun dried tomatoes packed in olive oil
- salt and pepper
- extra virgin olive oil
Tips for a great bruschetta:
- Start off with the best quality bread you can find. If you want this recipe to be an appetizer, consider a baguette which is easy to hold.
- For a luncheon size portion, use a sourdough loaf which is wider and more hearty.
- Buy the best quality tomatoes you can find- heirlooms are preferable over standard hot house tomatoes. Home grown or local CSA are probably the best option.
- A fruity olive oil is perfect for this recipe.
- Use fresh garlic, not jarred garlic.
- Don’t skip rubbing the bread with garlic- the oils that are released onto the bread from fresh garlic create an explosion of taste.
- I buy the large jars of slivered sun dried tomatoes from Costco.
Common Questions about this Sun Dried Tomato Bruschetta recipe:
Save canned tomatoes for sauces. They are not ideal for this recipe. They are too watery and will sog out your bread. You want to add fresh tomatoes and sun dried.
Take an empty jar, add a peeled clove of garlic, slice the sun dried tomatoes and place in the jar. Fill the jar with olive oil to cover the tomatoes. Seal well. Shake well and let the oil and garlic infuse the tomatoes for at least an hour. If you can let the tomatoes and garlic infuse overnight- that is ideal. You can add herbs like rosemary or thyme for even more flavor.
Yes- a shaving of high quality parmesan would be lovely on this bruschetta.
You can prepare the tomatoes in advance, but the bread is best served warm right out of the oven. It’s a great recipe to have guest get involved while entertaining.
For a cocktail, try the Italian classic Negroni. For wine drinkers, light bodied chianti , a crisp Pinot Grigio or a cold glass of bubbly Prosecco. For a non-alcoholic drink, try a tall cold glass of Pellegrino , a bonsai soda or a Phony Negroni.
Sun Dried Tomato Bruschetta
Ingredients
- One loaf of good bread- baguette etc. sliced
- 8 ounces slivered sun dried tomatoes packed in olive oil
- 2 cups cherry tomatoes quartered
- ½ cup olive oil
- 1 tsp Kosher salt
- 3 cloves garlic peeled and sliced in half lengthwise
Instructions
- Pre heat oven to 400 degrees.
- Line up slices of bread on a rimmmed baking sheet. Rub each slice with sliced garlic half. Drizzle about 1 tsp of olive oil over each slice of bread. Bake in oven for 5-7 minutes or just until the crust become crunchy. Do not let the bread become browned.
- Meanwhile, while bread is baking, combine tomatoes, sun dried tomatoes (you do not need to drain the oil- it adds more flavor), 2 TBSP of additional olive oil and salt in a small bowl. Stir gently to combine and set aside.
- To serve:
- Remove bread from oven. Rub again with more garlic. Top each slice with a couple of spoonfuls of the tomato mixture. Drizzle with a bit more olive oil. Serve warm.
