Also known as crostini or tartine, this is what I call stuff on toast, an easy appetizer with Mediterranean flavors great for a holiday party, casual gatherings, potlucks, movie and game nights. It's creamy and crunchy, easy to put together and delicious. Our golden semolina bread and homemade French bread work especially well for this recipe.
SAVE THIS RECIPE
We'll email this post to you, so you can come back to it later!
Easy finger food
Sun-dried tomato bruschetta is a simple and tasty appetizer or snack. It is perfect for holiday parties or casual gatherings when finger food is required.
A crunchy piece of bread is topped with a well-seasoned creamy mix of soft cheeses, drained sun-dried tomatoes and a sprinkle of chives or scallions.
The result is a mix of sweet, tangy, and savory tastes in each bite. Serve them as small, easy-to-eat portions.
Bruschettas are also known as tartines in France (like the strawberry tartine) or tostas in Spain. I also refer to them as stuff on toast.
Testing Notes
- What type of bread is best? Baguettes are excellent due to their diameter. Our semolina loaf can also work, but either cut each slice in half or make thinner loaves. If you only have larger bread available (like a batard or sourdough), cut the slices in half.
- How to toast the bread: You must bake them in a low oven (about 265°F or 130°C) to dry them out so they're crunchier and don't get soggy quickly. If you toast them quickly, they will be golden brown, but the inside will be soft and will become softer faster.
- It's best to assemble bruschetta close to serving time to prevent the bread from becoming soggy. You can prepare the sun-dried tomato topping and toast the bread slices in the oven (dry it at a low temperature so it's crisp) a few hours or a day ahead. Store them separately and assemble right before serving.
- Too salty: Sun-dried tomatoes and feta cheese can be salty, especially if they're packed in brine. To mitigate this, rinse the tomatoes in water before using them, and be cautious with adding additional salt to the cheese mixture. Taste before using.
- Bland flavor: Avoid under-seasoned toppings by tasting and adjusting them before assembling this appetizer. Also, high-quality olive oil and sun-dried tomatoes can make a big difference in taste.
FAQ
These are ripe tomatoes dried out in the sun or a dehydrator, which concentrates their flavor and gives them a chewy texture.
You can purchase sun-dried tomato halves on their own, which need to be hydrated in boiling water or liquid, or sun-dried tomatoes in oil or brine, which keep them softer and can be used directly, especially if they're already cut into strips or julienned.
Can I make it gluten-free?
Absolutely! Just use good-quality gluten-free bread as the base. Many varieties are available that mimic the texture and taste of traditional bread, making them suitable alternatives for those with gluten sensitivities.
Ingredient Notes
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Sun-dried tomatoes: you can purchase sun-dried tomato halves on their own that need to be hydrated in boiling water, or sun-dried tomatoes in oil or brine that keep them softer and can be used directly, especially if they're already cut into strips or julienned.
- Cream cheese: regular, full-fat for a richer appetizer.
- Feta or ricotta cheese: the former is saltier and crumblier; the latter is creamier and sweeter.
- Oil: I use extra virgin olive oil, but you can use other vegetable oils, like sunflower or canola.
- Herbs: basil, oregano and thyme, on their own or a mix, work well with the rest of the flavors. Dried herbs are stronger than fresh ones, so adjust accordingly.
Variations & substitutions
- Avocado: for a creamy texture and healthy fats, incorporate slices or mashed avocado. Use it instead of or in addition to the cheese spread.
- Spicy kick: For those who like a bit of heat, add chopped fresh chili, red pepper flakes, or a dash of hot sauce to the cheese mixture.
- Balsamic glaze: drizzle the finished bruschetta with thick, reduced balsamic vinegar glaze for a sweet and tangy finish, as we do for the strawberry tartines.
- Pesto: spread a thin layer of pesto on the toasted bread before the cheese for a burst of herby, nutty flavor.
- Greek style: incorporate elements of a Greek salad by adding olives and cucumber for a Mediterranean twist.
How to make crostini with sun-dried tomatoes
This appetizer has two parts: the bread and the toppings. Both are easy and quick to assemble.
Prepare the bread
The toasted bread slices are brushed with oil and baked until golden and crunchy. Don't skip this step.
Cheese mixture
It's easily combined with an electric mixer; using a whisk is just as simple if the ingredients are at room temperature.
Storing the toasted bread
This is a step to make ahead. Keep it in an airtight container, preferably a metal tin or a resealable plastic bag. Store it at room temperature. It should stay good for several days. If it becomes a bit stale, you can re-toast it lightly before serving to bring back the crunch.
Other uses: Besides bruschetta, I use it on cheese or charcuterie boards and to accompany dips like this quick avocado salsa, hummus with eggplant and ham spread.
As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy.
Sun Dried Tomato Bruschetta
Ingredients
- 20 small slices of bread, from French baguette or semolina bread
- ¼ cup olive oil
- 2-3 garlic cloves
- 8 ounces cream cheese, softened
- 1 ¼ cup feta cheese, crumbled, or ricotta cheese
- 1 teaspoon dried herbs, basil, oregano, thyme
- salt and pepper, to taste
- ½ cup sun-dried tomatoes, drained and chopped
- ⅓ cup chopped green onion, scallions or chives
- extra olive oil, for drizzling
Instructions
- Preheat the oven to 300°F (150°C).
- Line a baking sheet with parchment paper. Lay 20 small slices of bread out in one layer.
- Lightly brush one side of the baguette slices with ¼ cup olive oil; you might not use it all. Place in the oven for about 20 minutes or until they are slightly golden. It might take more or less. Make sure they're not too soft when you remove them. You must bake them in a low oven to dry them out so they're crunchier and don't get soggy quickly.
- Remove and immediately rub with 2-3 garlic cloves, peeled and cut in half. They will disintegrate quickly, infusing the flavor into the bread. Allow to cool before assembling.
- Beat 8 ounces cream cheese, softened, 1 ¼ cup feta cheese, crumbled, 1 teaspoon dried herbs, and a little salt and pepper in a medium bowl until it is mostly smooth; it will still be lumpy from the feta. Taste and adjust seasonings.
- When cooled, spread the cream cheese mixture onto the slices. Top with ½ cup sun-dried tomatoes, cut into strips, dividing evenly. Sprinkle ⅓ cup chopped green onion on top.
- Drizzle with extra olive oil. Serve immediately.
Notes
Baguettes: whether you opt for store-bought or these easy homemade baguettes, they are perfect because of their size. Ciabatta also fits this idea.
Larger loaves like Italian semolina bread, batards, or sourdough slices can be cut in half.
Libby says
These were so delicious! Perfect for using up some leftover ingredients and so easy to make.
Paula Montenegro says
Thanks for letting me know Libby!