Sun Dried Tomato Bruschetta
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 homemade French bread works especially well for this recipe.
Servings 20 toasts
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
Garlic oil: if unavailable, use regular olive oil and garlic. Bake the bread brushed with oil and then rub with garlic cloves when you remove them from the oven.
Assemble the appetizers right before serving to avoid soggyness. You can prepare the cheese mixture, the toasted bread, and the tomatoes beforehand and keep them refrigerated.
Type of bread to use:
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.
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.
