Bruschetta with Sun Dried Tomatoes

For the bruschetta, drain the sun-dried tomatoes and cut them as small as possible (chop them in a food processor if necessary). Peel and chop the onion and garlic.

Wash basil and parsley, pat dry and also chop very finely. Mix all the ingredients for the spread together well and let sit for a bit. (If necessary, season with salt and pepper!).

Let the bruschette crisp up in the oven, peel the garlic, cut in half and rub the still hot bread well with the cut surface of the garlic.

Baste with olive oil and spread with the spread. Enjoy while still warm.

Preparation Tip:

Sprinkle the bruschetta with fresh or dried oregano.

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