Sun-Dried Tomato Bruschetta

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 122
  • Calories from fat: 19%
  • Fat: 2.6g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 4g
  • Carbohydrate: 20.9g
  • Fiber: 0.0g
  • Cholesterol: 2mg
  • Iron: 0.0mg
  • Sodium: 285mg
  • Calcium: 0.0mg


  • 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


  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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