Sun Dried Tomato Bruschetta

Sun dried tomato bruschetta
Crunchy bread loaded with garlic, oil and tomatoes makes the perfect light summer appetizer

My version of Bruschetta is about the simplest appetizer you can make.

I use sun dried tomatoes packed in olive oil- use that oil- it’s full of flavor. I mix in sliced cherry tomatoes, but really anything that is in season is fine. Slice your baguette, rub a garlic clove all over, drizzle with a bit of olive oil and bake until the crust has just become crunchy. Pull out the oven, rub with more garlic and top with healthy spoonfuls of tomatoes. So simple and unbelievably delicious.

A good loaf of bread is key. I used a gorgeous sour dough form local bakery- Fleur in downtown Whitefish.

Tomatoes, garlic and bread- so simple

Sun Dried Tomato Bruschetta

  • One loaf of good bread- baguette, etc. sliced

  • 8 ounces of slivered sun dried tomatoes in oil

  • 2 cups of cherry tomatoes, quartered

  • olive oil

  • salt

  • 2 cloves of garlic, peeled and sliced in half lengthwise

Method, Prep time 10 minites. Totoal time- 30 MINUTES

  • Pre heat oven to 400 degrees.
  • Line up slices of bread on a rimmmed baking sheet. Rub each slice with garlic. Drizzle about 1 tsp of olive oil over each slice of bread. Bake in oven for 5-7 minutes or just until crust become crunchy. Do not brown.
  • 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. Place on a serving platter to serve.
    If slices are to big, cut each piece in half.

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