Oven Dried Tomato Bruschetta

Oven Dried Tomato Bruschetta uses homemade oven dried tomatoes to make a bruschetta mix that tops bread, melted cheese on top.

Oven Dried Tomato Bruschetta

One of my favorite appetizers is this Double Tomato Bruschetta. It combines fresh and sun dried tomatoes with the usual bruschetta ingredients and is topped with mozzarella cheese prior to baking. When I had some leftover Oven Dried Tomatoes in the fridge, I decided to turn them into bruschetta.  The result was amazing!  We served it with Orzo with Parmesan and Basil and Grilled Shrimp with Spicy Lemon Garlic Sauce.  Delicious!

Gluten Free Bruschetta

Use gluten free bread in place of the baguette.

LOOKING FOR MORE TOMATO RECIPES?

Check out these other recipes feature tomatoes:
Tomates Provencales
Bacon Stuffed Cherry Tomato Appetizers
Simple Tomato Tart
Pananella – Italian Tomato Bread Salad
Caprese Salad Skewers
Double Tomato Bruschetta
Bruschetta Grilled Cheese Sandwiches
Summer Vegetable Pasta
Tomato, Zucchini and Olive Orzo

Oven Dried Tomato Bruschetta

Oven Dried Tomato Bruschetta

Meghan
Oven Dried Tomato Bruschetta uses homemade oven dried tomatoes to make a bruschetta mix that tops bread, melted cheese on top.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Appetizer
Cuisine Italian
Servings 12

Ingredients
  

  • 2 cups Oven Dried Tomatoes (see note)
  • 1 clove minced garlic
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • 1/4 cup fresh basil (stems removed)
  • salt and pepper to taste
  • 1 French baguette
  • shredded mozzarella cheese (amount depends on the number of bruschetta you make, approx. 2 cups for a full loaf of bread)

Instructions
 

  • Preheat oven on broiler setting.
  • In a large bowl, combine the tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
  • Meanwhile, cut the baguette into 3/4-inch slices. On a jelly roll pan covered in foil, drizzle olive oil and spread evenly with a pastry brush. Place the baguette slices on top, then drizzled them with olive oil and spread evenly with a pastry brush.
  • Broil the bread slices until crispy, turning halfway through (a few minutes on each side- watch closely as things can burn quickly under the broiler).
  • Using a slotted spoon to leave behind excess liquid, divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
  • Broil for 5 minutes, or until the cheese is melted.

Notes

Oven Dried Tomatoes Recipe
You’re Gonna Bake It After All
bakeitafterall.com
Keyword appetizer, Italian, tomatoes, vegetarian


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