Description
This Amazing 27-Minute Sun-Dried Tomato Bruschetta is a quick, flavorful appetizer featuring tangy sun-dried tomatoes, fresh basil, and garlic atop crispy toasted bread with a drizzle of balsamic glaze. Perfect for parties or a tasty snack, this easy recipe combines sweet and savory elements for an irresistible bite.
Ingredients
Scale
For the Bruschetta:
- 1 loaf French baguette or Italian bread, sliced into 1-inch slices (about 12 slices)
- 1/2 cup sun-dried tomatoes in oil, drained and chopped (reserve some oil)
- 1/4 cup fresh basil, chopped
- 2 cloves garlic, minced
- 1 tbsp extra-virgin olive oil (for drizzling)
- 1 tbsp balsamic vinegar or balsamic glaze (for drizzling)
- Salt and pepper, to taste
- Optional: Crushed red pepper flakes, a sprinkle
For the Toast:
- 2 tbsp olive oil (for brushing)
- 1 garlic clove, peeled (for rubbing on toasted bread)
Instructions
- Preheat your oven: Set the oven to 375°F (190°C). Alternatively, use the broiler function for quicker toasting.
- Toast the bread: Arrange the bread slices on a baking sheet and brush both sides with olive oil. Toast for 5-7 minutes until golden and crispy. Remove and immediately rub the top of each slice with the peeled garlic clove for subtle garlic flavor.
- Prepare the sun-dried tomato mixture: In a bowl, combine chopped sun-dried tomatoes, fresh basil, minced garlic, and a drizzle of reserved sun-dried tomato oil. Stir in extra-virgin olive oil, balsamic vinegar or glaze, salt, and pepper. Add crushed red pepper flakes if desired. Let the mixture sit for 5-10 minutes to meld flavors.
- Assemble the bruschetta: Place toasted bread slices on a serving platter. Spoon the tomato mixture generously over each slice to cover the crispy bread.
- Finish and serve: Drizzle additional balsamic glaze on top for a glossy, tangy finish. Garnish with extra basil leaves if desired and serve immediately.
Notes
- You can swap the baguette for sourdough, ciabatta, or gluten-free bread for variation.
- Add crumbled feta or goat cheese on top for extra creaminess.
- The sun-dried tomato mixture can be prepared ahead of time and refrigerated for up to two days.
- Use the broiler for faster toasting if short on time.
- Gently rub the toasted bread with garlic immediately after toasting for optimal flavor absorption.
