Sun Dried Tomato And Bacon Bruschetta Food

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.

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!

BRUSCHETTA WITH WHITE BEANS, SUN-DRIED TOMATOES AND BASIL

Steps:

• Rinse the beans well and then put in a 1-quart saucepan. Cover with water to 1-inch over the top of the beans. On medium-high heat, bring to a boil. Immediately take the pot away from the burner, cover and hold for 1 hour. Change the water; add half of the extra-virgin olive oil, 1 garlic clove and the bay leaf. Cook beans on low. Simmer for about 40 minutes or until tender. During last 10 minutes, add 1/2 teaspoon salt. Stir in carefully. Remove from heat and hold in the saucepan with the cooking liquid until cool. This may be done 1 to 2 days before serving, and kept refrigerated.
• For the bruschetta topping:
• Preheat a grill or stove-top grill pan.
• Grill the bread on both sides until crispy. Be careful on high heat as bread burns easily.
• While bread is grilling, in a saute pan on medium heat, toast the sliced garlic in the olive oil. When it is light golden, add the chili flakes, cook for 10 seconds and then add the basil leaves. Do this carefully, as the basil may spatter some oil.
• With a slotted spoon, transfer the beans to the pan. Add 1 to 2 tablespoons of the bean cooking liquid (or liquid from canned beans) and mix all together. Hold warm. Adjust consistency, as necessary, with the bean liquid, a little at a time.
• When the basil leaves are wilted, remove mixture from the heat. Add the sun-dried tomatoes and chopped parsley. Toss to combine and adjust the seasoning with lemon juice, to taste, and salt and pepper.
• Lightly swipe the remaining garlic clove on 1 side of the bread. Arrange the toasted bruschetta on a serving platter and drizzle with the remaining extra-virgin olive oil. Top each piece with some of the tomato-bean mixture, then evenly divide the ricotta salata over the mixture. Serve warm.

CHICKEN AND SUN-DRIED TOMATO BRUSCHETTA

Steps:

• Place the chicken and 1 cup salad dressing in a bowl.
• Cover, and marinate at least 3 hours in the refrigerator.
• Preheat the grill for high he.
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• Lightly oil the grill grate.
• Discard dressing used for marinating, and grill chicken 7 minutes per side, or until juices run clear.
• Cool and shred.
• In a large bowl, mix the cooked chicken, spinach, feta cheese, sun-dried tomatoes, and remaining dressing.
• Brush the focaccia bread with olive oil, and cook 1 minute per side on the prepared grill, or until lightly toasted.
• Place portions of the chicken mixture on the toasted focaccia to serve.

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.

BACON, LETTUCE AND TOMATO BRUSCHETTA

Steps:

• Preheat oven to 400°F.
• In a bowl mix together topping ingredients set aside.
• Brush oil on both sides of bread slices.
• Place on baking sheet turn once, for 5-7 minutes per side until crisp and golden brown (keep a close eye on bread it takes no time to burn!).
• When bread is golden brown remove from oven and spoon about 1 tablespoon (or more) on each toast.
• *For best flavor DO NOT make topping ahead of time. This tastes much better if you mix the topping ingredients together just before you serve it.
• *Also I'm just guessing the amount of servings this makes. Sorry about that--I got this recipe off the net somewhere and it didn't specify servings.

DOUBLE TOMATO BRUSCHETTA

Steps:

• Preheat the oven on broiler setting.
• In a large mixing bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt and pepper.
• Allow the mixture to sit for 10 minutes.
• Cut the baguette into 3/4 inch slices.
• On a baking sheet, arrange the baguette slices in a single layer.
• Broil for 1 to 2 minutes, until slightly brown.
• Divide the tomato mixture evenly over the baguette slices.
• Top the slices with mozzarella cheese.
• Broil for 5 minutes, or until the cheese is melted.

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.