Margherita Sun Dried Tomato And Salami Bruschetta Food

SUN DRIED TOMATO BRUSCHETTA

Steps:

• Preheat the oven to 425°F
• Place the bread slices on a parchment lined baking sheet, brush with olive oil on each side and transfer to the oven. Toast the slices on each side until lightly golden, about 6 minutes per side. Remove from the oven and allow to cool on the pan.
• In a fine-mesh strainer drain the oil from the tomatoes and spread onto a paper towel-lined plate. With a pad of folded paper towels, blot off as much of the oil as possible. Place the tomatoes on a cutting board and give them a rough chop.
• Spread one tablespoon of the feta cream on each bread slice, add a tablespoon of chopped tomatoes and garnish with oregano. Arrange on a serving plate and enjoy!

GARLIC-SUN-DRIED TOMATO BRUSCHETTA

Steps:

• Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with olive oil and sprinkle with salt. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
• Cut off the top inch of 2 heads of garlic. Drizzle with olive oil, wrap in foil and roast 1 hour at 400 degrees F. Squeeze the garlic out of its skin and mash. Meanwhile, fry sage leaves in olive oil until crisp. Spread softened butter on the toast rounds. Top with the roasted garlic, sliced sun-dried tomatoes, the fried sage and sea salt.

MARGHERITA® SUN-DRIED TOMATO AND SALAMI BRUSCHETTA

Steps:

• Heat oven to 375 degrees F. Cut bread crosswise into 1/2-inch thick slices; arrange on a baking sheet. Combine oil and garlic; spoon over bread slices. Bake about 15 minutes or until bread is lightly toasted.
• Meanwhile, combine salami, sun dried tomatoes, cheese, olives and basil; mix well and set aside. (If mixture seems dry, add 1 teaspoon oil from bottled sun dried tomatoes). Just before serving, spoon salami mixture over toasts. Makes 12 servings (about 24 pieces).

SUN-DRIED TOMATO BRUSCHETTA WITH GOAT CHEESE

Steps:

• Preheat broiler.
• Slice your bread, if you have not done so already; place them on a baking sheet which you have lined with aluminum foil (just in case something falls off and tries to burn).
• Place the bread under the broiler and toast until light golden; remove.
• Turn the bread over, place the bread under the broiler and toast just until the bread firms slightly but not golden yet; remove.
• Brush the lighter side with olive oil (you may decline this if you are using tomatoes packed in oil, but it's your choice).
• On top of that lay out some basil leaves to cover the top of the bread.
• Mince the sun-dried tomatoes and sprinkle on top of the basil; I use regular dried on mine that are still pliant like raisins; if yours are hard you may need to have soaked them in warm water in advance and squeezed dry then mince; but you can do that now, no biggie.
• On top of the tomatoes sprinkle a generous amount of goat cheese and tap down so it doesn't fall off.
• If you like you can add a pinch of sea salt but I didn't.
• Place the bruschettas under the broiler and toast just until the cheese starts to soften and the edges get nice and brown; serve.

MARGHERITA® SUN-DRIED TOMATO AND SALAMI BRUSCHETTA

Steps:

• Heat oven to 375 degrees F. Cut bread crosswise into 1/2-inch thick slices; arrange on a baking sheet. Combine oil and garlic; spoon over bread slices. Bake about 15 minutes or until bread is lightly toasted.
• Meanwhile, combine salami, sun dried tomatoes, cheese, olives and basil; mix well and set aside. (If mixture seems dry, add 1 teaspoon oil from bottled sun dried tomatoes). Just before serving, spoon salami mixture over toasts. Makes 12 servings (about 24 pieces).

SUN-DRIED TOMATO BRUSCHETTA

Steps:

• Pour boiling water over tomatoes for 30 minutes, remove and pat dry.
• Slice and toast bread.
• Rub both sides of each slice with split garlic clove.
• Place tomatoes in a shallow bowl and mix with olive oil and seasonings.
• Place tomato mixture on each slice of bread and top with parmesan cheese.
• Place bread on baking sheet and stick under broiler until cheese bubbles and browns.

ARTICHOKE AND SUN-DRIED TOMATO BRUSCHETTA

Steps:

• Brush baguette slices with oil. Place bread on ungreased baking sheets. Bake at 400° for 6-8 minutes or until lightly browned., Place the artichokes, tomatoes, garlic, oregano, basil, and ½ cup cheese in a food processor; cover and process until coarsely chopped., Spread 1 heaping tablespoon on each bread slice; sprinkle with remaining cheese. Bake at 400° for 5-10 minutes or until top is bubbly.