Sun-Dried Tomato Bruschetta

Recipe from

Oxmoor House

Nutritional Information

Calories 122
Caloriesfromfat 19 %
Fat 2.6 g
Satfat 0.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 4 g
Carbohydrate 20.9 g
Fiber 0.0 g
Cholesterol 2 mg
Iron 0.0 mg
Sodium 285 mg
Calcium 0.0 mg


4 (1-ounce) slices French bread (1/2 inch thick)
1/4 cup sun-dried tomatoes
1 teaspoon olive oil
1 tablespoon minced onion
1 tablespoon minced green pepper
2 tablespoons water
1 tablespoon dry white wine
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
Dash of ground red pepper
2 teaspoons freshly grated Parmesan cheese, divided


Place bread slices on an ungreased baking sheet. Bake at 450° for 5 minutes or until lightly browned.

Place tomatoes in a small saucepan; cover with water. Bring to a boil; cook, uncovered, 2 minutes. Drain well. Cut tomatoes into very thin slices; set aside.

Add oil to pan; place over medium-high heat until hot. Add onion and green pepper; saute until tender. Stir in sliced tomato, water, and next 4 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes or until liquid is absorbed. Spread tomato mixture evenly over toasted bread slices. Sprinkle 1/2 teaspoon cheese on each slice.

Cooking Light Light Cooking for Two,

Oxmoor House

January 1995
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