Sundried tomato bruschetta is a stunning yet simple appetizer, where each baguette has a pop of tangy-sweet tomato flavor and the presentation is amazing!
3C.chopped tomatoes – use a variety of colors for visual interest
⅓C.herb-marinatedoil-packed sun-dried tomatoes (make your own using this recipe)
¼C.balsamic vinegar
¼C.olive oil
2garlic clovespressed
½C.choppedfresh basil
1baguette
Additional olive oil for toasting baguette
Instructions
Chop tomatoes into small pieces, about ¼”-½” square.
Combine fresh tomatoes, sun-dried tomatoes, balsamic vinegar, olive oil, minced garlic and fresh basil in a bowl, cover, and place in the refrigerator for several hours. This will allow the flavors to blend.
You can eat it right away, but it’s really good after soaking together for a while.
Slice a sourdough baguette on the diagonal and arrange the slices in a single layer on a cookie sheet.
Use a pastry brush to lightly brush both sides of each bread slice with olive oil.
Bake in a 350 degree oven for about 5 minutes, turn the slices over, and bake for another 5 minutes.
The slices should be crisp on each side, but still soft in the middle; look for just a little browning around the edges.
Notes
Storage:Keep the topping and bread stored separately for up to 4 days. Notes: Spoon onto the bread slices when ready to eat so it doesn't get soggy.