Oven Dried Tomato Bruschetta Recipe
Make Oven Dried Tomato Bruschetta Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Prepare the Tomatoes
Preheat your oven to 200°F (93°C). Slice the Roma tomatoes in half lengthwise and place them cut-side up on a baking sheet.
- 2
Season the Tomatoes
Drizzle the tomatoes with olive oil and balsamic vinegar. Sprinkle with salt and black pepper. Add whole garlic cloves to the baking sheet.
- 3
Oven Dry the Tomatoes
Place the baking sheet in the preheated oven and let the tomatoes dry for about 2-3 hours, or until they are shriveled but still slightly juicy.
- 4
Prepare the Baguette
While the tomatoes are drying, slice the baguette into 1/2 inch thick slices. Toast in the oven until golden brown.
- 5
Assemble the Bruschetta
Once the tomatoes are done, remove them from the oven and let them cool slightly. Chop the dried tomatoes and garlic cloves, then mix with fresh basil.
- 6
Serve
Top each toasted baguette slice with the tomato mixture, sprinkle with grated Parmesan cheese, and serve immediately.