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Bruschetta with Dried Tomatoes

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Bruschetta with Dried Tomatoes

The perfect bruschetta with dried tomatoes recipe with a picture and simple step-by-step instructions.

  • 5 Sun-Dried tomatoes
  • 1 Spring onion stick
  • 2 Garlic cloves
  • 1,5 tablespoon Chopped parsley
  • 1 Dried chilli
  • 2 Mini cucumbers
  • 1 tablespoon Hazelnut oil
  • 0,5 tablespoon Balsamic vinegar
  • 0,5 tablespoon Freshly chopped pistachios
  • 2 Pinches Sugar brown raw sugar
  • Salt and pepper
  1. Rinse the tomatoes, then pour boiling water over them. Let it soak for 30 minutes. Drain the tomatoes and cut into small pieces. Chop the garlic, chilli and parsley. Peel and core the cucumber and cut into small cubes. Cut the spring onion into rings. Mix these ingredients together.
  2. Add the hazelnut oil, balsamic vinegar, pistachios and sugar and mix. Season to taste with a little salt and pepper.
Dinner
European
bruschetta with dried tomatoes

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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