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Sun-dried tomato bruschetta

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Ingredients/Components

sugar - 1 tsp
coarse salt - 1 item
cloves garlic - 4 item
olive oil - 3 Tbsp
salt to taste - 1 item
capers - 2 Tbsp
medium onion, chopped - 1 item
baguette - 1 item
sun-dried tomatoes packed in oil - 1 c

How to make sun-dried tomato bruschetta:

Drain tomatoes, reserving oil. Julienne tomatoes. Mince 3 cloves of garlic and saute with onion in 2 tablespoons reserved oil until soft. Stir in tomatoes and continue cooking until mixture is uniform in color, about 2 minutes. Add sugar and season with salt to taste. Remove from heat and stir in capers.

Heat remaining clove of garlic in olive oil until browned. Remove. Slice bread slightly on the diagonal and arrange on baking sheet. Broil until golden. Brush with garlic oil and sprinkle with salt. Flip over and repeat. Serve toasts along side tomato mixture. Accompany with Alouette, Boursi or Neufchatel cheese.

Recipe categories: Breads, Appetizers, Italian.

Rating:

2.7

Average rating: 2.7, total votes: 6

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