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.
Servings 12
Ingredients
- 2 cups Oven Dried Tomatoes see note
- 1 clove minced garlic
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- ¼ 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 ¾-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.