Sun-dried Tomato Bruschetta Recipe
Roma and sun-dried tomatoes, basil, red onion and garlic served on crostini and topped with goat cheese, garlic oil and balsamic glaze.
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Ingredients
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Crostini
Bruschetta Topping
Method
Prepare the Crostini
- 1
Slice the Baguette
Preheat your oven to 400°F (200°C). Slice the baguette into 1/2 inch thick slices on a diagonal.
- 2
Brush with Olive Oil
Place the slices on a baking sheet. Brush both sides of the bread slices with olive oil.
- 3
Toast the Bread
Bake in the preheated oven for about 10-12 minutes until golden brown and crispy, flipping halfway through.
Prepare the Bruschetta Topping
- 4
Chop the Ingredients
Dice the Roma tomatoes and finely chop the sun-dried tomatoes, fresh basil, red onion, and garlic.
- 5
Combine Ingredients
In a medium bowl, combine the chopped Roma tomatoes, sun-dried tomatoes, fresh basil, red onion, and garlic.
- 6
Season the Mixture
Drizzle garlic oil over the mixture. Add salt and pepper to taste, and mix well to combine.
Assemble the Bruschetta
- 7
Top the Crostini
Once the crostini are toasted, remove them from the oven and let them cool slightly.
- 8
Add the Topping
Spoon the bruschetta mixture generously onto each crostini.
- 9
Finish with Goat Cheese and Balsamic Glaze
Crumble goat cheese on top of each bruschetta, then drizzle with balsamic glaze before serving.