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Recipe Thursday-Sun-dried Tomato Bruschetta

Posted on June 2nd, 2011 | Posted in Appetizer, Recipes

Bruschetta is such a simple versatile appetizer and guests are usually impressed with it too! The base of bruschetta is a toasted or grilled crusty bread coated with olive oil, rubbed with garlic and sprinkled with salt a pepper. Typical bruschetta is made with fresh tomatoes, but I wanted to try something different by making Sun-dried Tomato Bruschetta, which adds a nice richer flavor to it. A good tip with bruschetta is that you can always spice it up by adding a base layer of goat cheese to your bread before the chosen toppings. Enjoy

Sun-dried Tomato Bruschetta


Serves 6-10


8 ounces sun-dried tomatoes (990316)
4-5 garlic cloves, to taste, divided (991057)
10 leaves basil, chopped (or more, depending on how much you like the taste)
salt, to taste (CQS030)
black pepper, to taste (CQP065)
1 tablespoon balsamic vinegar (CWVE1050)
1/2-1 cup water
1/2 cup olive oil, divided (992055)
6 ounces goat cheese (775880)
1 baguette French bread or similar Italian bread


Cover the tomatoes in boiling water for about 30 minutes. Squeeze dry and then slice on a cutting board. Put them into a food processor with the garlic and basil and process for a minute or two. Add the vinegar. Start adding water, one tablespoon at a time, while the machine is running. The mass should start to turn into a deep red paste. Add one tablespoon of oil. Taste and then add the salt and pepper as needed. You may need more water to make it spreadable.

To preserve: Spoon into a glass jar, pressing down with a spoon and then pour olive oil over top to keep out the air. Always make sure that the top is covered with olive oil. Keep refrigerated.

To construct Bruschetta:

Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.

Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown. Flip bread over and rub with garlic.

Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta.

Right before you are ready to serve spread each slice with goat cheese, then bruschetta and top with fresh basil. Serve immediately.

Adapted from Shira’s Sun-Dried Tomato Spread


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