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Bruschetta with Sun-Dried Tomatoes

Italian tomato bruschetta with basil

Bruschetta with Sun-Dried Tomatoes
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  • CourseAppetizer
  • CuisineVegetarian
Servings Prep Time
6 30 minutes
Servings Prep Time
6 30 minutes
Bruschetta with Sun-Dried Tomatoes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
  • CourseAppetizer
  • CuisineVegetarian
Servings Prep Time
6 30 minutes
Servings Prep Time
6 30 minutes
Ingredients
  • 1 whole baguette, sliced into 24 even rounds
  • 1 lb fresh mozzarella, sliced or diced
  • 4 medium roma tomatoes, diced
  • 1/2 cup sun-dried tomatoes (packed in oil), diced
  • 2 cloves garlic, minced
  • 2 Tbsp olive oil
  • 4 Tbsp fresh basil, minced
  • 1/4 tsp salt and black pepper, to taste
Servings:
Units:
Instructions
  1. Preheat oven to 350° F. Toast the baguette slices on 2 sheet pans for 5-10 minutes, until the bread is lightly browned and crisp.
  2. Evenly distribute the fresh mozzarella on the toasted baguette slices. Return to the oven for another 2-3 minutes to melt the cheese.
  3. While the bread is toasting, in a large bowl, mix the tomatoes, sun-dried tomatoes, minced garlic, olive oil, basil and salt and pepper.
  4. Top the toasted baguette slices and mozzarella with the tomato mixture and serve immediately.
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