Sun-Dried Tomato Bruschetta

    Sun-Dried Tomato Bruschetta

    (2974)
    9saves
    32min


    2836 people made this

    These bruschetta are easy to make and ideal for a dinner party. The balsamic vinegar gives them a little bite. Dried basil can be substituted but it is best with fresh.

    Ingredients
    Serves: 12 

    • 6 roma tomatoes, chopped
    • 1/2 cup sun-dried tomatoes, packed in oil
    • 3 cloves minced garlic
    • 1/4 cup olive oil
    • 2 tablespoons balsamic vinegar
    • 1/4 cup fresh basil, stems removed
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1 baguette
    • 2 cups grated mozzarella cheese

    Directions
    Preparation:15min  ›  Cook:7min  ›  Extra time:10min marinating  ›  Ready in:32min 

    1. Preheat the grill.
    2. In a large bowl combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt and pepper. Allow the mixture to sit for 10 minutes.
    3. Cut the baguette into 2cm slices. On a baking tray arrange the baguette slices in a single layer. Grill for 1 to 2 minutes until slightly brown.
    4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
    5. Grill for 5 minutes, or until the cheese is melted.
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    Reviews and Ratings
    Global Ratings:
    (2974)

    Reviews in English (2970)

    by
    2011

    This is the BEST bruschetta recipe I've ever tried, and I've tried a bunch of them! Here are a few tips from someone who has made this recipe at least a dozen times: 1) Once, I couldn't find sun-dried tomatoes packed in oil and used the dry kind. Perhaps it was my imagination, but I think I lost some of that distinctive sun-dried tomato flavor. 2) The recipe suggests that you could use dried basil if you're in a pinch. That's true, but use it ONLY if you're in pinch! Fresh basil (I chiffonade mine) is part of what makes this recipe so absolutely delicious. 3) The recipe calls for shredded cheese, but I like to buy bulk mozzarella and slice it into pieces that are about 1/8" thick, and that are sized to fit onto the bruschetta. That keeps your cheese from falling off the sides, and it creates a nice "blanketing" effect over your tomato mixture that keeps it from falling off when you're eating it. Enjoy!  -  18 Jan 2005  (Review from Allrecipes USA and Canada)

    by
    933

    Delicious. My friends felt there was something missing and next time I plan on adding some fresh cut Oregano and doubling the garlic. I also plan on cutting the amount of olive oil used in half to only 1/8 cup. From the suggestions of previous reviewers I decided to brush olive oil onto the bread, broil it for a couple minutes, then add the topping. The cutting of the tomatoes did take a bit of time and I think substituting a couple cans of diced tomatoes would be fine. Just be sure to use FRESH herbs! I will be adding this receipe to my regular rotation.  -  16 May 2005  (Review from Allrecipes USA and Canada)

    by
    505

    Simply the best Bruschetta I have ever made! It got rave reviews from everyone over the holidays. I would definitely suggest letting it marinate over night - the longer the better. I also took someone's suggestion to put the cheese on the bread and bake it first - then everyone can put on their own amount of bruschetta. Everyone agreed that was the better way to go. This really is easy to make - I also definitely suggest using fresh basil and buying the bread the day you are serving it as well.  -  27 Dec 2006  (Review from Allrecipes USA and Canada)

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