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Sun-Dried Tomato Bruschetta

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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.

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

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

Find it online: https://thefamilycooking.com/sun-dried-tomato-bruschetta/