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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is the best bruschetta recipe I've tried. The sun-dried tomatoes just add such a nice flavor kick. Ingredients:
4 tablespoons olive oil, preferably extra virgin |
12 slices crusty french bread (1/2 thick) |
1 clove garlic, peeled |
2 -3 tomatoes, seeded,chopped (yellow, orange, and/or red, 4 oz. each, about 1 cup total) |
1/4 cup chopped sun-dried tomato packed in oil, drained |
1/4 cup basil leaves, thinly sliced |
1/8 teaspoon pepper |
Directions:
1. Preheat oven to 350 degrees.
2. Using 2 Tbsp olive oil brush 1 side of each bread slice; rub with garlic.
3. Transfer to ungreased cookie sheet.
4. Bake until lightly toasted, 5-8 minutes.
5. Meanwhile, combine fresh and sun-dried tomatoes with basil, pepper, and remaining oil.
6. Top toasts with tomato mixture.
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