Sundried Tomato Bruschetta
Sundried tomato bruschetta is a stunning yet simple appetizer, where each baguette has a pop of tangy-sweet tomato flavor and the presentation is gorgeous!
Ingredients
- 3 C. chopped tomatoes – use a variety of colors for visual interest
- ⅓ C. herb-marinated, oil-packed sun-dried tomatoes
- ¼ C. balsamic vinegar
- ¼ C. olive oil
- 2 garlic cloves pressed
- ½ C. chopped fresh basil
- 1 baguette
- 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.
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Notes
Storage:
Keep the topping and bread stored separately for up to 4 days in airtight containers.
Notes:
This is especially delicious with seasonal, vine-ripened tomatoes!
Allow the ingredients to marry together for at least one hour before serving (if you can wait!)
Spoon onto the bread slices when ready to eat so it doesn't get soggy.
Nutrition
Calories: 391kcal | Carbohydrates: 32g | Protein: 8g | Fat: 27g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Sodium: 301mg | Potassium: 634mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1166IU | Vitamin C: 30mg | Calcium: 80mg | Iron: 3mg
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