| Prep: 20 mins | Cook: 10 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 346 | 27g | 6g | 23g |
| sugars | fibre | protein | salt |
| 3g | 3g | 7g | 1.6g |
I find that the Olive and Sun-Dried Tomato Bruschetta perfectly merges my two worlds into an appetizing, inviting dish that will enlighten your palates. Let me tell you why.
A taste of Home
Though my roots are embedded in Nigerian cuisine, I often find myself exploring the flavors of Southern American cooking. Raised in Atlanta, I’ve learned to hold these Southern ingredients close to my heart. The bruschetta, made with Kalamata olives and sun-dried tomatoes, gives me the burst of favored Mediterranean tastes and brings me back to my exciting exploration of Southern cuisine.
Burst of Health Benefits
As nutritious as it is delightful, this Olive and Sun-Dried Tomato Bruschetta offers valuable nutrients your body needs. Sun-dried tomatoes are a good source of antioxidants, particularly lycopene, and rich in vitamin C; olives provide healthy fats needed for heart and brain health. Moreover, raw garlic offers a whole host of antibacterial properties which make it great for boosting immune health. Livestrong.com provides more information on the health benefits of sundried tomatoes.
But let’s not forget the star of the show: extra virgin olive oil (EVOO). EVOO is known for its anti-inflammatory properties, richness in antioxidants, and its power to reduce heart disease. With the bruschetta, you are not merely enjoying an incredible appetizer but nurturing your body in the most delicious way possible.
Pairing Suggestions
One might wonder: what does this zesty, vibrant Olive and Sun-Dried Tomato Bruschetta pair well with? A refreshing, crisp glass of Sauvignon Blanc complements the acidity of the sun-dried tomatoes perfectly, leaving your taste buds dancing with a harmonious blend of flavor profiles. For a heartier companion, try it alongside a bowl of minestrone soup or your favorite pasta dish. Check out this handy wine pairing guide by Wine Spectator for more suggestions.
I find that part of the joy in cooking comes from the fusion of flavors, the amalgamation of gastronomic traditions. This slight variance on the classic Italian bruschetta brings my Nigerian-American history to life, honoring my parents’ heritage while creating new culinary memories. Give it a shot and you’ll understand why this Olive and Sun-Dried Tomato Bruschetta recipe is close to my heart!
What You’ll Need
- 1 baguette, sliced into 1-inch pieces
- 2 cups pitted Kalamata olives
- 1 cup sun-dried tomatoes, drained and chopped
- 2 cloves garlic, minced
- 1/4 cup fresh basil leaves, chopped
- 1/2 cup extra virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
Method
Step One
Begin by preheating your oven to 400°F (200°C). Arrange the baguette slices on a baking sheet and set it aside temporarily.
Step Two
Next, put the Kalamata olives, sun-dried tomatoes, minced garlic, chopped basil, extra virgin olive oil, balsamic vinegar, salt, and freshly ground black pepper in a food processor. Pulse until everything is finely chopped and thoroughly combined.
Step Three
Now, take the mixture and spread it evenly over the arranged baguette slices. They should each get a substantial portion.
Step Four
Sprinkle the grated Parmesan cheese evenly over the top of each slice, covering the olive and sun-dried tomato mixture.
Step Five
Place the baking sheet in the preheated oven and bake for about 10 minutes or until the cheese is melted and slightly golden in color. Keep a close eye on the oven to avoid burning the bread.
Step Six
Finally, remove the bruschetta from the oven and allow them to cool slightly before serving. Enjoy your Olive and Sun-Dried Tomato Bruschetta warm.
