Sun Dried Tomato Bruschetta
These sun dried tomato bruschetta crunchy toast appetizers are slathered with a feta cream mixture and heaped with sun dried tomatoes. Easy peasy!
Servings: 24 servings
Ingredients
- 1 long sourdough baguette sliced into 24 1/2 inch slices
- 2 tablespoons olive oil
- 1 recipe 24 tablespoons Feta Cream Salad Dressing and Dip
- 12 ounce oil packed sun dried tomatoes drained
- 1/2 cup chopped fresh oregano
Instructions
- Preheat the oven to 425°F
- Place the bread slices on a parchment lined baking sheet, brush with olive oil on each side and transfer to the oven. Toast the slices on each side until lightly golden, about 6 minutes per side. Remove from the oven and allow to cool on the pan.
- In a fine-mesh strainer drain the oil from the tomatoes and spread onto a paper towel-lined plate. With a pad of folded paper towels, blot off as much of the oil as possible. Place the tomatoes on a cutting board and give them a rough chop.
To Assemble:
- Spread one tablespoon of the feta cream on each bread slice, add a tablespoon of chopped tomatoes and garnish with oregano. Arrange on a serving plate and enjoy!
Nutrition
Serving: 1 | Calories: 67kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 91mg | Fiber: 1g
