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Sun-Dried Tomato Bruschetta

Yield 4 appetizers.

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

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