Bruschetta is an antipasto from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese. Sun Dried Tomato & Olive Bruschetta With Crispy Onions is a great snack recipe made easily with handful of ingredients and some creative mind. Bruschetta is an ideal party starter or can even be served in brunch or cocktail parties. Bruschetta originated in Italy during 15th century. However, stems of the dish can be traced back to Ancient Rome, when olive growers would bring their olives to a local olive press and taste a sample of their freshly pressed oil using a slice of bread. A popular dish is bruschetta with tomatoes; one recipe popular outside Italy involves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer. In some countries, the prepared topping is marketed as bruschetta. (wiki)
To make this amazing snack recipe i used Abbie’s Sun Dried Tomatoes and Black Olives. Sun-dried tomatoes are ripe tomatoes that lose most of their water content after spending a majority of their drying time in the sun. These tomatoes are usually pre-treated with sulfur dioxide or salt before being placed in the sun in order to improve quality. After the procedure, the tomato fruits will keep their nutritional value. The tomatoes are high in lycopene, antioxidants, and vitamin C. The final products may contain up to 2–6% of salt and could provide a significant contribution to the day’s intake. Sun-dried tomatoes can be used in a wide variety of recipes and come in a variety of shapes, colors, and tomatoes. Traditionally, they were made from dried red plum tomatoes, but they can be purchased in yellow varieties. Sun-dried tomatoes are also available in the form of pastes or purées.
To make Sun Dried Tomato & Olive Bruschetta With Crispy Onions first cut bread loaf into even sized slices and toast until golden in color and keep aside. In a mixing ball add all other ingredients except fried onions and stir to combine. Top the toasted bread with the mix and sprinkle some fried onions all over. Serve immediately before it gets soft and soggy.
Also check our Mushroom & Olive Red Pesto Penne .
| Prep Time | 10 minutes |
| Cook Time | 5 minutes |
| Servings |
people
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- 2 medium Tomatoes fine chopped
- 4-5 Sun Dried Tomatoes
- 2 cloves garlic minced
- 1 tbsp vinegar
- 1 tsp Dried Basil crushed
- salt to taste
- 4-5 Bread Slices preferably ciabatta
- 4-5 tbsp Black olives sliced
- 2 tbsp Fried Onions
Ingredients
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- Toast bread slices until golden in color and keep aside.
- In a mixing ball add all other ingredients except fried onions and stir to combine.
- Top the toasted bread with the mix and sprinkle some fried onions all over.
- Serve immediately before it gets soft and soggy.
