Semi-dried tomato bruschetta

Yield: 1 servings

Measure Ingredient
\N \N Beefsteak or acid-free tomatoes
\N \N Extra virgin olive oil
\N \N Sourdough or country style bread
\N \N Fresh basil leaves
\N \N Several cloves of garlic
\N \N Sea salt

To dry the Tomatoes:

To dry the tomatoes, halve them lengthwise and scoop out the seeds.

Sprinkle the cut surface with sea salt.

Heat the Grill to 60OC.

Place the tomatoes directly onto the racks cut side upwards.

Bake for 8-10 hours.

To keep the tomatoes, pack them into sterilised jars with peeled garlic and basil leaves and fill with olive oil making sure you get rid of any trapped air. Seal.


Cut bread into nice slabs and grill to golden brown.

Rub surface of bread with a peeled garlic clove.

Toss together chopped tomatoes, torn basil leaves, salt and pepper and olive oil and pile onto garlicky toasts.

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