Margherita Sun Dried Tomato And Salami Bruschetta Recipes

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GARLIC-SUN-DRIED TOMATO BRUSCHETTA



Garlic-Sun-Dried Tomato Bruschetta image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Number Of Ingredients 0

Steps:

  • Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with olive oil and sprinkle with salt. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
  • Cut off the top inch of 2 heads of garlic. Drizzle with olive oil, wrap in foil and roast 1 hour at 400 degrees F. Squeeze the garlic out of its skin and mash. Meanwhile, fry sage leaves in olive oil until crisp. Spread softened butter on the toast rounds. Top with the roasted garlic, sliced sun-dried tomatoes, the fried sage and sea salt.

SUN-DRIED TOMATO BRUSCHETTA



Sun-Dried Tomato Bruschetta image

Make and share this Sun-Dried Tomato Bruschetta recipe from Food.com.

Provided by Kristen Cooks

Categories     Breads

Time 45m

Yield 5 serving(s)

Number Of Ingredients 8

1 multigrain whole wheat baguette
1 1/4 cups boiling water
6 sun-dried tomatoes (rehydrated)
1 tablespoon extra virgin olive oil
1 tablespoon italian seasoning
1 teaspoon lemon pepper
1 split garlic clove
grated parmesan cheese

Steps:

  • Pour boiling water over tomatoes for 30 minutes, remove and pat dry.
  • Slice and toast bread.
  • Rub both sides of each slice with split garlic clove.
  • Place tomatoes in a shallow bowl and mix with olive oil and seasonings.
  • Place tomato mixture on each slice of bread and top with parmesan cheese.
  • Place bread on baking sheet and stick under broiler until cheese bubbles and browns.

Nutrition Facts : Calories 30.9, Fat 2.8, SaturatedFat 0.4, Sodium 51.6, Carbohydrate 1.5, Fiber 0.3, Sugar 0.9, Protein 0.4

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