Sun-Dried Tomato Bruschetta

Why You’ll Love This Recipe

This recipe is perfect for anyone who loves bold, concentrated flavors. Sun-dried tomatoes provide an intense tomato taste that’s deeper and richer than fresh tomatoes, making this bruschetta incredibly satisfying. It’s quick to prepare, requires minimal ingredients, and works well as a starter or party platter item. The combination of sun-dried tomatoes, garlic, olive oil, and herbs is both classic and comforting, yet distinctively gourmet.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Sun-dried tomatoes (in oil or dry-packed, rehydrated)
• Baguette or crusty bread
• Olive oil
• Garlic cloves
• Fresh basil or parsley
• Salt and pepper
• Optional: balsamic glaze, grated Parmesan, or crumbled feta

Directions

1. Preheat oven to 400°F (200°C).
2. Slice the baguette into ½-inch pieces and place on a baking sheet.
3. Lightly brush each slice with olive oil and toast in the oven for 8–10 minutes, flipping halfway through until golden.
4. If using dry-packed sun-dried tomatoes, rehydrate them by soaking in warm water for 10–15 minutes, then drain.
5. Finely chop the sun-dried tomatoes and place in a bowl. Add minced garlic, chopped basil or parsley, a splash of olive oil, salt, and pepper. Mix well.
6. Rub each toasted bread slice with a garlic clove for added flavor.
7. Spoon the sun-dried tomato mixture over each piece of toast.
8. Drizzle with balsamic glaze or sprinkle with cheese if desired. Serve warm or at room temperature.

Servings and timing

This recipe yields about 12–16 pieces, depending on the size of your bread slices. Total time is approximately 20–25 minutes: 10 minutes for prep and 10–15 minutes for toasting and assembling.

Variations

• Cheesy twist: Add crumbled feta or goat cheese for creaminess and extra flavor.
• Spicy option: Stir in a pinch of red pepper flakes for heat.
• Nutty flavor: Top with chopped walnuts or pine nuts for crunch.
• Pesto blend: Mix in a spoonful of pesto with the tomato mixture for a basil boost.
• Olive addition: Add chopped kalamata olives for a briny depth.

Storage/Reheating

Store any leftover sun-dried tomato topping in an airtight container in the refrigerator for up to 4 days. Keep the toasted bread separate to prevent sogginess. Reheat the bread in a toaster or oven before assembling. Avoid freezing assembled bruschetta, as the texture of the bread and topping can degrade.

FAQs

Are sun-dried tomatoes healthy?

Yes, sun-dried tomatoes are rich in antioxidants, vitamins C and K, and lycopene. They also add intense flavor without needing large quantities.

Can I use sun-dried tomatoes not packed in oil?

Yes, just be sure to rehydrate them in warm water for 10–15 minutes before chopping.

What kind of bread is best for bruschetta?

Crusty breads like baguette, sourdough, or ciabatta work best, as they hold the topping without getting soggy.

Can I make the tomato topping in advance?

Absolutely. The mixture can be made up to 2 days ahead and stored in the refrigerator.

Is this bruschetta vegan?

Yes, the basic recipe is vegan. Just avoid optional cheese toppings or use vegan cheese.

How can I prevent the bread from getting soggy?

Toast the bread well and assemble the bruschetta just before serving to keep it crisp.

What herbs pair well with sun-dried tomatoes?

Basil, parsley, oregano, and thyme are all great choices.

Can I use fresh tomatoes instead?

You can, but the flavor will be milder. This recipe is designed to highlight the intense flavor of sun-dried tomatoes.

Is this recipe gluten-free?

It can be made gluten-free by using gluten-free bread.

What wine pairs well with this dish?

Try a crisp white like Sauvignon Blanc or a light red like Pinot Noir to complement the flavors.

Conclusion

Sun-Dried Tomato Bruschetta is a flavorful, easy-to-make appetizer that brings bold Mediterranean flavors to your table. With its simple preparation, vibrant color, and deliciously savory topping, it’s a crowd-pleasing choice for parties, dinners, or everyday snacking. This bruschetta proves that a few quality ingredients can create something truly special.

Sun-Dried Tomato Bruschetta

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Sun-Dried Tomato Bruschetta is a bold and flavorful Mediterranean-style appetizer made with rich sun-dried tomatoes, herbs, garlic, and olive oil served on toasted bread. Perfect for parties or an easy gourmet snack.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 10–15 minutes
• Total Time: 20–25 minutes
• Yield: 12–16 pieces
• Category: Appetizer
• Method: Toasting
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

• 1 cup sun-dried tomatoes (in oil or dry-packed, rehydrated)
• 1 baguette or crusty bread (or gluten-free alternative)
• 2–3 tablespoons olive oil (plus more for brushing)
• 2 garlic cloves (1 minced, 1 whole for rubbing)
• 2 tablespoons fresh basil or parsley, chopped
• Salt and pepper to taste
• Optional: balsamic glaze
• Optional: 2 tablespoons grated Parmesan or crumbled feta

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 400°F (200°C).
2. Slice the baguette into ½-inch pieces and place on a baking sheet.
3. Lightly brush each slice with olive oil and toast in the oven for 8–10 minutes, flipping halfway through until golden.
4. If using dry-packed sun-dried tomatoes, rehydrate them by soaking in warm water for 10–15 minutes, then drain.
5. Finely chop the sun-dried tomatoes and place in a bowl. Add minced garlic, chopped herbs, a splash of olive oil, salt, and pepper. Mix well.
6. Rub each toasted bread slice with a garlic clove for added flavor.
7. Spoon the sun-dried tomato mixture over each piece of toast.
8. Drizzle with balsamic glaze or sprinkle with cheese if desired. Serve warm or at room temperature.

Notes

• Use gluten-free bread for a gluten-free option.
• Make the topping up to 2 days ahead and refrigerate.
• Rehydrate dry-packed sun-dried tomatoes before use.
• Add red pepper flakes for a spicy kick.
• Toast bread well to prevent sogginess.

Nutrition

• Serving Size: 1 bruschetta piece
• Calories: 85
• Sugar: 2g
• Sodium: 95mg
• Fat: 5g
• Saturated Fat: 0.7g
• Unsaturated Fat: 4.3g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 0mg