Shelly's Recipe

SUN-DRIED TOMATO BRUSCHETTA

Category: Bruschetta, Crostini and Canapes

1 cup loosely packed sun-dried tomatoes (about 5 oz)
1/4 cup chopped fresh basil
1 tbsp chopped garlic
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
1 loaf (8 oz) French baguette
Additional extra virgin olive oil for brushing
Salt and freshly ground black pepper
Freshly grated parmigiano-reggiano cheese

Place tomatoes in small bowl; add hot water to cover. Let stand until softened, about 5 minutes; drain well.

In work bowl of food processor fitted with steel knife blade, process softened sun-dried tomatoes, basil, and garlic until combined. Add vinegar; pulse until combined. With machine running, slowly pour the 1/2 cup of olive oil through the feed tube in slow, steady stream; process until smooth. Place in serving bowl and set aside.

Cut bread diagonally into 1/2-inch-thick slices. Lightly brush with olive oil; season with salt and pepper. Place on oiled grid over medium-high heat; grill until lightly toasted and grill marks appear, about 1 to 2 minutes per side. (Can also toast in oven.)

Place bread in serving basket; serve with sun-dried tomato mixture and cheese. Makes 8 servings