Most people think of bruschetta as a summery appetizer made with fresh tomatoes and basil—in other words, not something you want to serve when the only tomatoes in the store are mealy hothouse varieties. So we came up with this savory solution that can be made in minutes with on-hand ingredients.
- 12 slices Italian bread, about 1/2-inch thick, or similar French baguette
- 4 sun-dried tomatoes in olive oil, drained and finely chopped, 2 Tbs. oil reserved, divided
- 1/3 cup finely chopped yellow onion
- 2 cloves garlic, minced (2 tsp.)
- 1 14.5-oz. can petite diced tomatoes with garlic and olive oil
- Position oven rack about 4 inches from broiler and preheat oven to broil. Arrange bread slices on baking sheet, and set aside.
- Heat 1 Tbs. reserved sun-dried tomato oil in nonstick skillet over medium heat. Add onion, and cook 5 minutes, stirring occasionally, or until softened. Add garlic and cook 1 minute, or until onion is slightly browned and garlic is fragrant. Add diced tomatoes and liquid, and cook 2 to 3 minutes, or until heated through. Stir sun-dried tomatoes into diced tomato mixture, and season with salt and pepper. Drain tomato mixture in colander.
- Broil bread slices 30 to 60 seconds per side, or until toasted. Remove from oven and drizzle with remaining sun-dried tomato oil. Top each bread slice with 2 Tbs. tomato mixture, and serve immediately.
- Serving Size: Serves 6
- Calories: 164
- Carbohydrate Content: 25 g
- Fat Content: 5 g
- Fiber Content: 2 g
- Protein Content: 4 g
- Saturated Fat Content: 1 g
- Sodium Content: 520 mg
- Sugar Content: 3 g