Sun-Dried Tomato and Pine Nut Bruschetta with Basil and Olive Oil
This sun-dried tomato and pine nut bruschetta is a quick and easy appetizer that's perfect for any occasion. The sun-dried tomatoes add a sweet and tangy flavor, while the pine nuts add a nutty crunch. The fresh basil and olive oil add a bright and herbaceous flavor, and the Parmesan cheese adds a touch of richness. The bruschetta is best served immediately, while the bread is still warm and crispy.
Bruschetta is a classic Italian appetizer that is typically made with toasted bread, tomatoes, and garlic. The origins of bruschetta date back to ancient Rome, where it was known as "panis tostus" or "toasted bread." Over the centuries, bruschetta has evolved into a variety of different recipes, each with its own unique flavor and ingredients. This recipe for sun-dried tomato and pine nut bruschetta is a modern take on the classic dish. It is made with toasted baguette slices, sun-dried tomatoes, pine nuts, fresh basil, olive oil, and Parmesan cheese. The sun-dried tomatoes add a sweet and tangy flavor, while the pine nuts add a nutty crunch. The fresh basil and olive oil add a bright and herbaceous flavor, and the Parmesan cheese adds a touch of richness. The bruschetta is best served immediately, while the bread is still warm and crispy.
Sun-Dried Tomato and Pine Nut Bruschetta with Basil and Olive Oil Sun-Dried Tomato and Pine Nut Bruschetta with Basil and Olive Oil Sun-Dried Tomato and Pine Nut Bruschetta with Basil and Olive Oil Sun-Dried Tomato and Pine Nut Bruschetta with Basil and Olive Oil
Prep time: 15 | Cook time: 12 | Serves: 4
Ingredients
  • 1 baguette, sliced into 1-inch thick rounds
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/2 cup pine nuts, toasted
  • 1/2 cup chopped fresh basil
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup grated Parmesan cheese (optional)
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 350°F (175°C).
  2. Brush the baguette slices with olive oil and arrange them on a baking sheet.
  3. Bake for 10-12 minutes, or until golden brown and crispy.
  4. In a medium bowl, combine the sun-dried tomatoes, pine nuts, basil, and olive oil.
  5. Season with salt and pepper to taste.
  6. Spoon the tomato mixture onto the toasted baguette slices.
  7. Sprinkle with Parmesan cheese, if desired.
  8. Serve immediately and enjoy!
Why It Works
  • The combination of sun-dried tomatoes, pine nuts, basil, and olive oil creates a complex and flavorful topping for the bruschetta.
  • Toasting the baguette slices gives them a crispy texture that contrasts nicely with the soft and juicy topping.
  • Adding Parmesan cheese adds a touch of richness and umami to the bruschetta.
  • Serving the bruschetta immediately ensures that the bread is still warm and crispy.