Sun-dried tomato bruschetta is a 20-minute appetizer with tangy tomatoes, creamy goat cheese, and crispy crostini.
We all know and love the classic bruschetta, those crispy toasts topped with juicy tomatoes....
But did you know "bruschetta" actually means "charred slices of bread"? It refers to the bread itself, not the tomato topping.
In this version, I've ditched the fresh tomatoes, and gone with bold sun-dried ones-chewy, tangy, and packed with concentrated flavor.
Pile this garlicky topping on toasty bread, schmeared with creamy goat cheese, and you've got yourself a simple, rustic and impressive appetizer!
Ingredients
Here's what you'll need, along with a few notes and substitutions for key ingredients.
Notes & Substitutions
- Sun-dried tomatoes: They are available packed in oil (which I used), or dehydrated.
- Goat cheese: Fresh goat cheese, often labeled "chèvre" is a soft, tangy, and creamy spreadable cheese. This is the type you want for this recipe.
- Other types of cheese: I tried this recipe with spreadable cream cheese. Although less tangy, it is a great substitute. Try mild ricotta, which has no tang but would pair well with the sun-dried tomatoes.
Instructions
Follow the step-by-step instructions below, and refer to the recipe card (at the end of this post) for precise measurements.
Heat Oven
Position the rack in the middle and heat the oven to 425 degrees Fahrenheit.
Bake Bread
Arrange baguette slices on a sheet pan and drizzle with olive oil. Bake for 3-5 minutes on one side, then flip and continue baking for an additional 2-3 minutes. I like it when the bread is crisp on the outside but still slightly soft on the inside. Remove from the oven and set it aside.
Make Tomato Topping
Meanwhile, add the sun-dried tomatoes, red onion, olive oil, balsamic vinegar, garlic, and basil to a small bowl. Stir to combine, taste, and season with salt and pepper to your liking.
Assemble & Serve
Spread an equal amount of goat cheese over each slice of toasted bread. Then top with an equal amount of the sun-dried tomato mixture. Garnish with fresh basil, if desired, and serve at room temperature.
Recipe Tips
- If using dehydrated sun-dried tomatoes, add the tomatoes to a bowl and pour boiling water over them. Let them sit for 15 minutes, or so, until the tomatoes are soft and pliable. Drain and pat dry to remove excess water.
- Not all balsamic vinegar is created equal. The best ones contain concentrated grape must and red wine vinegar. These are thick, syrupy and sweet. Steer clear of those with added sugars or thickeners.
FAQs
Yes. The topping can be prepared up to two days in advance and stored in an airtight container in the refrigerator. The bread is best served fresh, just baked.
If you enjoy this recipe, let me know by leaving a comment. I love hearing about any fun tweaks or clever swaps you make.
Recipe
Sun-Dried Tomato Bruschetta
Equipment
- sheet pan
- measuring cups and spoons
- small bowl
- spatula
Ingredients
- 9 baguette slices, cut into ¾-inch slices
- 1 cup oil-packed sun-dried tomatoes, rinsed, patted dry, and coarsely chopped
- 2 tablespoons finely minced red onion
- 1 teaspoon extra-virgin olive oil, plus more for drizzling on bread
- 1 teaspoon balsamic vinegar
- ¼ teaspoon finely minced garlic
- 5 basil leaves, cut into ribbons plus more for garnish
- salt & pepper to taste
- ½ cup fresh (spreadable) goat cheese, also known as chèvre
Optional
- fresh basil leaves for garnish
Instructions
- Heat Oven: Position the rack in the middle and heat the oven to 425 degrees Fahrenheit.
- Bake Bread: Arrange baguette slices on a sheet pan and drizzle with olive oil. Bake for 3-5 minutes on one side, then flip and continue baking for an additional 2-3 minutes. I like it when the bread is crisp on the outside but still slightly soft on the inside. Remove from the oven and set it aside.9 baguette slices
- Make Tomato Topping: Meanwhile, add the sun-dried tomatoes, red onion, olive oil, balsamic vinegar, garlic, and basil to a small bowl. Stir to combine, taste, and season with salt and pepper to your liking.1 cup oil-packed sun-dried tomatoes, 2 tablespoons finely minced red onion, 1 teaspoon extra-virgin olive oil, 1 teaspoon balsamic vinegar, ¼ teaspoon finely minced garlic, 5 basil leaves, salt & pepper to taste
- Assemble & Serve: Spread an equal amount of goat cheese over each slice of toasted bread. Then top with an equal amount of the sun-dried tomato mixture. Garnish with fresh basil, if desired, and serve at room temperature.½ cup fresh (spreadable) goat cheese, fresh basil leaves for garnish
Notes
- If using dehydrated sun-dried tomatoes, add the tomatoes to a bowl and pour boiling water over them. Let them sit for 15 minutes, or so, until the tomatoes are soft and pliable. Drain and pat dry to remove excess water.
- Not all balsamic vinegar is created equal. The best ones contain concentrated grape must and red wine vinegar. These are thick, syrupy and sweet. Steer clear of those with added sugars or thickeners.
Cindy says
Oh I love a good bruschetta! I use the sundried tomatoes. Delicious! This is recipe is a keeper, for sure. Easy to make and a great snack too.
Donna Poirier says
Awesome Cindy, thanks 🙂
Donna says
We love this recipe because it’s simple, makes a tasty appetizer, a great snack, and is always a hit. I hope you enjoy it too.