Quick Bruschetta Sun Dried Tomatoes Recipe

I gotta say, this recipe totally stole my heart the moment I laid eyes on it – there’s something about mixing sun dried tomatoes with fresh basil and garlic that makes every bite feel like a mini escape.

I love making Quick Bruschetta because it’s a fast way to enjoy a burst of Italian flavor. I think its mix of crusty bread, olive oil with garlic, sun dried tomatoes and a hint of balsamic vinegar makes for a tangy, delicious bite.

Its a simple treat to share!

Ingredients

• Bread: Crunchy Italian bread gives you carbs for energy and a satisfying base that soaks up all the flavors.
• Olive Oil: Extra virgin olive oil provides healthy fats, boosts flavor, and helps keep your heart happy.
• Garlic: This aromatic clove adds a punch of flavor and even helps support your immune system.
• Sun Dried Tomatoes: These little gems bring a tangy sweetness and extra fiber, making every bite interesting.
• Balsamic Vinegar: It gives a sharp, tangy twist to the dish that really wakes up the other flavors.
• Fresh Basil: Basil offers a burst of freshness along with vitamins; it balances the rich, bold tastes.
• Salt and Pepper: Essential seasonings that enhance every ingredient without overpowering them.

Ingredient Quantities

• 1 baguette or crusty Italian bread, sliced into 1/2 inch rounds
• 3 tablespoons extra virgin olive oil, plus a little extra for drizzling
• 2 garlic cloves, roughly minced or sliced
• 1/2 cup sun dried tomatoes, drained and chopped if they came in oil
• 2 tablespoons balsamic vinegar (optional but adds a nice tang)
• 1/4 cup fresh basil, roughly chopped
• Salt and freshly ground black pepper, to taste

How to Make this

1. Preheat your oven’s broiler on high and line a baking tray with parchment paper.

2. Slice the baguette or crusty Italian bread into 1/2 inch rounds and place them on the tray.

3. Brush each slice lightly with 3 tablespoons of extra virgin olive oil making sure both sides get a nice coat.

4. Place the tray under the broiler for about 4 to 5 minutes on each side until they turn lightly golden brown but keep an eye on them so they don’t burn.

5. While the bread is toasting, mix the sun dried tomatoes, garlic (minced or sliced), balsamic vinegar, and fresh basil in a bowl.

6. Add a little extra olive oil to the tomato mixture and season with salt and freshly ground black pepper to taste.

7. Once the bread is toasted, rub a piece of the raw garlic on each slice to really boost that flavor.

8. Spoon the tomato and basil mix evenly onto the toasted bread rounds.

9. Drizzle a tiny bit more extra virgin olive oil over top and serve right away for the best taste.

Equipment Needed

1. Oven with a broiler function
2. Baking tray and parchment paper
3. Sharp knife and cutting board
4. Pastry or basting brush
5. Mixing bowl
6. Measuring spoons
7. Stirring and serving spoon

FAQ

• What type of bread should I use? Use a baguette or crusty Italian bread. Slicing it into roughly 1/2 inch rounds works best for a great crunch.
• Do I have to use sun dried tomatoes in oil? Not really. If they came in oil, drain them well and chop before adding, but you can also use dry ones by rehydrating them a bit if needed.
• Is the balsamic vinegar necessary? Its optional but adds a nice tang so if you like a bit of extra flavor do add it. If not, the recipe works just fine without it.
• How do I ensure my garlic flavor is balanced? Make sure the garlic slices are roughly minced. Too much can overpower the dish, so adjust according to your taste.
• Can I drizzle extra olive oil on top? Yes! A little extra drizzle of extra virgin olive oil right before serving really ties all the flavors together.

Quick Bruschetta Sun Dried Tomatoes Recipe Substitutions and Variations

• If you don’t have a baguette, you can use sourdough or even whole wheat bread sliced similarly
• If extra virgin olive oil is scarce, try avocado oil or even a light canola oil as a good alternative
• Instead of fresh garlic cloves, you could use a pinch of garlic powder if that’s all you got
• If sun dried tomatoes are hard to find, roasted red peppers or diced fresh tomatoes work pretty well
• If you dont have balsamic vinegar, red wine vinegar or apple cider vinegar can be a nice substitute

Pro Tips

Try these tips to level up your tomato basil bruschetta:

1. When broiling your bread, watch it closely. Every oven behaves a bit different so the toast might go from golden to burnt super fast.
2. As soon as the bread comes out of the oven, rub a raw garlic clove on it. The heat really helps release that garlicky flavor.
3. Let your tomato, basil, garlic, and balsamic mix sit for a few minutes before piling it on. This extra time lets the flavors blend into something even tastier.
4. If you’re into a richer taste, drizzle a little extra olive oil both before and after you add your tomato mix. It makes a real difference in the final flavor.

Here’s how to put it all together:

First, preheat your broiler on high and line a baking tray with parchment paper. Slice your baguette or crusty Italian bread into 1/2 inch rounds and arrange them on the tray. Brush both sides of each slice lightly with 3 tablespoons of extra virgin olive oil. Pop the tray under the broiler for about 4 to 5 minutes on each side until the bread turns a light golden brown—just keep an eye on them so they don’t burn.

While the bread is toasting, mix together your roughly minced or sliced garlic, 1/2 cup of sun dried tomatoes (if they came in oil, drain and chop them up), 2 tablespoons of balsamic vinegar if you’re using it, and 1/4 cup of roughly chopped fresh basil in a bowl. Add a splash of extra olive oil, then season with salt and freshly ground black pepper to taste.

Once the bread is toasted, take a piece of raw garlic and rub it on each slice to really boost that flavor. Spoon the tomato and basil mix evenly onto each round, drizzle a little more extra virgin olive oil on top, and serve right away. Enjoy your snack!