Quick Bruschetta with Sun-Dried Tomatoes
Celebrate summer with this vegan, quick bruschetta with sun-dried tomatoes. Use it as an appetizer or a side dish with bean/lentil soups at lunch or dinner.
- 3 cups fresh, ripe tomatoes (seeded, finely chopped, any variety works)
- 1/3 cup sun-dried tomatoes (about 4, not packed in oil, reconstituted, chopped)
- 4 tbsp red onion (about 1/2 onion, finely chopped)
- 2 tbsp green olives (about 5, finely chopped, optional)
- 3 cloves garlic (minced)
- 3 tbsp fresh basil leaves* (finely chopped)
- 2.5 tsp balsamic vinegar
- 1 tsp olive oil** (preferably extra-virgin, optional)
For the bread
- 1 bread or baguette
- 1 tb olive oil
- 2 cloves garlic (minced)
First, reconstitute the sun-dried tomatoes by pouring boiling water over them. Keep aside till the water comes to room temperature (around 15 minutes).
Finely chop tomatoes, onions, fresh basil leaves, reconstituted sun-dried tomatoes, and olives. In a bowl, mix all the ingredients with minced garlic, balsamic vinegar, and freshly ground black pepper.
You can enjoy the bruschetta right after mixing all the ingredients, but if you really want to experience the robust flavors of this classic dish, then cover and let it sit at room temperature for about one hour.
To make the bread
Preheat the oven to 350 degrees. Mince the garlic cloves and add to the olive oil. Cut the bread or baguette in thin slices.
Brush the bread with olive oil and arrange it oil side down on a baking sheet with no liner. Bake for 15 minutes.
Top the crisp bread with tomato mixture. Enjoy!
*I have not tried it, but you can replace fresh basil with 3 tsp dried basil.
**I use olive oil, if I am not using olives.
Make it gluten-free
Use a gluten-free bread/baguette
Serving: 2bread pieces each topped with 2tbsp of tomato mixtureCalories: 68kcalCarbohydrates: 11gProtein: 1gFat: 1gSodium: 129mgPotassium: 102mgSugar: 1gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 0.7mg