Sunday, 27 July 2014

Sun-dried tomato Brushetta

Recipe attributed to Everyday Italian by Jean Pare and Sophia De Luca (Original series), Publisher Company's Coming.
You can view their website at

The addition od sundried tomato makes ordinary bruschetta extraordinary. There is no shortage of favor intensity here  - garlic, green onion, fresh basil and 2 types of tomato pack a lot of punch.
Chopped seeded Roman (plum) tomato 2 cups 500mL
Sun-dried tomatoes in oil, chopped   1/2 cup  125mL
Finely shredded basil  1/4 cup  60mL
Sliced green onion    2tbsp. 30mL
Oil from sun-dried tomatoes  1tbsp.  15 mL
Red wine vinegar 2 tsp. 10mL
Garlic clove, minced ( or 1/4tsp., 1mL powder)  1   1
salt sprinkle
Pepper sprinkle
Baquette bread slices (1/2 inch, 12cm, thick)
Combine first 9 ingredients in medium bowl. Let stand for 30 minutes to blend flavors.
Arrange bread slices on ungreased baking sheet. Broil on top rack in oven for about 1 minutes per side until golden. Spoon tomato mixture over top. Serve immediately. Makes 32 Bruschetta.
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