Simple Way to Make Tasty Bruschetta with sun-dried tomatoes

Hello everybody, welcome to my recipe site. Today I’m gonna show you how to make a special dish, Bruschetta with sun-dried tomatoes. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

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You can cook Bruschetta with sun-dried tomatoes using 6 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Bruschetta with sun-dried tomatoes

1. You need 1 1/2 cup of Olive Oil.
2. Take 2 of Garlic Cloves (optional).
3. It’s 150 grams of Sun Dried Tomatoes.
4. Make ready 2 tablespoons of Oregano.
5. Take of Salt.
6. It’s 1 pinch of Sugar.

On a baking tray arrange the baguette slices in a single layer.This creamy spread is great on our sun-dried tomato bruschetta.Also, it is terrific as a dip for veggies, and we loved it with our watercress and roasted beet salad.We used the oil-packed sun dried tomatoes for our sun dried tomato bruschetta which we drained in a fine-mesh strainer and then blotted off the excess oil with paper towels.

Bruschetta with sun-dried tomatoes step by step

1. Add tomatoes into a multi blender or a hand grind..
2. Continue by adding the salt, sugar and 1 tablespoon of oregano..
3. Add in half of the olive oil, garlic. Since I am not a fan of garlic I added garlic for the others who enjoy eating garlic..
4. Cut a nice piece of bread homemade if possible 🙂 warm out of the oven add olive oil, tomato paste and top off with the rest of the oregano.

Kali Orexi!!! 🙂.

I fell in love with tomatoes when I was in Europe.When Trevor and I first moved to Seattle, I got a job nannying for a family.In a large bowl combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt and pepper.

The possibilities for topping bruschetta are endless, but two things are key: keep it simple and go for quality ingredients!Then all you have to do is rubbing your toasted bread with a garlic clove (don't skip this step!) and enjoy smashed chickpeas, yummy sun-dried tomatoes, fresh parsley, and good extra virgin olive oil.On top of the tomatoes sprinkle a generous amount of goat cheese and tap down so it doesn't fall off.If you like you can add a pinch of sea salt but I didn't.Place the bruschettas under the broiler and toast just until the cheese starts to soften and the edges get nice and brown; serve.