August 14, 2015

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.

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.

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

Cook Time 15

Total Time 30

Course Appetizer

Cuisine Italian

Servings 12

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)

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.