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Bruschetta with Sun Dried Tomatoes




Source of Recipe


Unknown


List of Ingredients




4 Sun-dried tomatoes
3 Ripe tomatoes; peeled, seeded and chopped
3 tsp. capers, well rinsed
3 garlic cloves, minced
3 Tblsp. red onion, minced
2 tsp. Balsamic vinegar
1 tsp. coarsely ground black pepper
1 Tblsp. fresh basil, chopped or 1/4 Tblsp. dried
1 Tblsp. fresh marjoram or oregano, chopped
1/2 tsp. salt or to taste
12-inch loaf Italian bread, cut into 24 slices
Grated Parmesan or Romano cheese


Recipe



Preheat the oven to 350° F. Reconstitute the sun-dried tomatoes by placing them in a small bowl and pouring about 1 cup of boiling water over them. Let the tomatoes rest in the hot water until it cools. Drain the tomatoes and chop them finely. Combine all ingredients, except the bread slices and the cheese, in a bowl and set aside for 1 hour at room temperature, mixing occasionally. Toast the bread slices in the oven until lightly browned then cool them slightly. Top the bread slices with the tomato mixture. Sprinkle with Romano or Parmesan cheese. Serve warm or at room temperature. Yield: 24 servings.