Recipe by Sarah Phillips; Food Styling and Photos by Kelly Hong © 5-3-2016 Sarah Phillips CraftyBaking.com
One of our favorite ways to use Sundried Tomatoes is to make bruschetta with our Easy French Baguettes recipe or with store-bought bread.
We used over-ripened tomatoes, which we "sundried" for this recipe in the oven or in a food dehydrator. For more information about over-ripened or ugly produce, go to our Ugly Produce is Beautiful℠ Educational Campaign.
You can add all sorts of toppings, but a simple spreadable cheese, like Boursin, or goat cheese, pairs particularly well with these tomatoes.
VEGETABLE INGREDIENT HELP
1 French Baguette; Easy French Baguettes or store-bought
Boursin, or goat cheese, plain or herbed
Oil packed dried tomatoes, cut into strips
Extra virgin olive oil
Fresh basil, for garnish
1. Slice the baguette, on the diagonal, into 1/4-inch slices.
2. Toast them in the oven, or on a grill, until they are lightly toasted.
3. Immediately rub a garlic clove over the slices.
4. Lightly brush each toast with extra virgin olive oil, then sprinkle with coarse salt and freshly ground pepper.
5. Spread each toast with a generous amount of cheese.
6. Cut the tomatoes into strips, being sure to remove the stem end.
7. Arrange the tomatoe slices on the cheese.
8. Spoon a little of the oil, that the tomatoes were packed in, on top of the tomatoes.
7. Place basil leaves on top, as garnish.
Serve right away! SO delicious!
Or refrigerate, covered, for an hour or so. The bread starts to get soggy after awhile from the olive oil.