This recipe is a good one to prepare in advance and plate as necessary. The combination of the sundried tomato and garlic butter are sure to be a huge hit at your party or gathering.
Sundried Tomato and Garlic Butter Bruschetta
Ingredients
FOR GARLIC BUTTER
- 100 grams unsalted butter
- 2 tbsp finely chopped parsley
- 5 cloves garlic minced
- 1/2 tsp salt
- 1/2 tsp black pepper
FOR SUNDRIED TOMATOES
- 5 medium tomatoes deseeded and quartered
- 1 tsp dried thyme
- 1 tsp dried parsley
- salt and pepper to taste
FOR BRUSCHETTA
- 1 baguette
- 100 grams mozzarella cheese
- chopped sundried tomatoes
- garlic butter
Instructions
FOR GARLIC BUTTER
- Start off with some room temperature butter. Use a spoon to mix the butter in a bowl until it is creamy.
- Add the parsley, minced garlic cloves, salt and pepper to the butter and mix thoroughly. Adjust according to taste.
FOR SUNDRIED TOMATOES
- Preheat the oven to 195°F.
- Start off by deseeding the tomatoes and cut them in quarters.
- Place them on a greased pan and sprinkle the thyme, parsley, salt and pepper on top.
- Roast the tomatoes in the oven for 10 hours until they've completely dried out. Make sure to flip them once after the initial 5 hours.
FOR BRUSCHETTA
- Preheat the oven to 350°F.
- Cut the baguette into 1-1/2 inch (approximately) slices.
- Spread some garlic butter on the slice and top it off with mozzarella cheese.
- Add chopped sundried tomatoes on top and bake in the oven for 5 – 7 minutes or until the cheese melts.
- Serve hot.
Notes
Try a mix of different cheeses (maybe Parmesan, for example) for a unique twist.
Tried this recipe?Let us know how it was!
