This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Sun-Dried Tomato Bruschetta
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- #108156
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 cup loosely packed sun-dried tomatoes
1/4 cup chopped fresh basil
1 tablespoon chopped garlic
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
1 loaf (8 ounce size) French baguette
additional extra virgin olive oil for brushing
salt and freshly ground black pepper
freshly grated Parmigiano-Reggiano cheese
directions
Place tomatoes in small bowl; add hot water to cover. Let stand until softened, about 5 minutes; drain well.
In work bowl of food processor fitted with steel knife blade, process softened sun-dried tomatoes, basil, and garlic until combined. Add vinegar; pulse until combined. With machine running, slowly pour the olive oil through the feed tube in slow, steady stream; process until smooth. Place in serving bowl and set aside.
Cut bread diagonally into 1/2-inch-thick slices. Lightly brush with olive oil; season with salt and pepper. Place on oiled grid over medium-high heat; grill until lightly toasted and grill marks appear, about 1 to 2 minutes per side. (Can also toast in oven.)
Place bread in serving basket; serve with sun-dried tomato mixture and cheese.
added by
sgre52160
nutrition data
Nutritional data has not been calculated yet.
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