Sun-Dried Tomato Bruschetta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 (1-ounce) slices french bread (1/2 inch thick) |
1/4 cup sun-dried tomatoes |
1 teaspoon olive oil |
1 tablespoon minced onion |
1 tablespoon minced green pepper |
2 tablespoons water |
1 tablespoon dry white wine |
1/4 teaspoon garlic powder |
1/4 teaspoon dried basil |
dash of ground red pepper |
2 teaspoons freshly grated parmesan cheese, divided |
Directions:
1. Place bread slices on an ungreased baking sheet. Bake at 450° for 5 minutes or until lightly browned.
2. Place tomatoes in a small saucepan; cover with water. Bring to a boil; cook, uncovered, 2 minutes. Drain well. Cut tomatoes into very thin slices; set aside.
3. Add oil to pan; place over medium-high heat until hot. Add onion and green pepper; saute until tender. Stir in sliced tomato, water, and next 4 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes or until liquid is absorbed. Spread tomato mixture evenly over toasted bread slices. Sprinkle 1/2 teaspoon cheese on each slice.
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