Sun-Dried Tomato Bruschetta
Allison
ingredients
- 3/4 stick unsalted butter
- 3 cloves fresh garlic
- 1/8 cup fresh sweet basil, chopped
- 1/8 cup fresh parsley, chopped
- 1 12" french baguette
- 1/4 cup sun-dried tomatoes, thinly sliced
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup pecorino romano cheese, grated
- 4 oz mozzarella cheese, shredded
directions
- 1
Preheat oven to 375 degrees.
- 2
In a small pan, heat butter, garlic, basil and parsley together over medium heat until butter is completely melted. Set melted butter mixture aside.
- 3
Cut french baguette lengthwise. Brush melted butter mixture evenly on both cute sides of the bread. Season with salt and pepper. Sprinkle the buttered bread evenly with the cheeses and sun-dried tomatoes.
- 4
Place bruschetta on a baking sheet and bake in the center of over for 12-13 minute. cut bruschetta into 16 equal pieces and serve immediately
Source: Allison
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