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Sun-Dried Tomato Bruschetta

recipe at a glance
ready in: under 30 minutes
serves/makes:   8

recipe id: 108156
cook method: outdoor grill

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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


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.

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Nutritional data has not been calculated yet.

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