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Garlic and Dried Tomato Bruscetta

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20 1/2-inch-thick slices crusty French or sourdough baguette
1/2 cup olive oil
3 ounces dry-packed sun-dried tomatoes, soaked, drained and chopped
2 cloves elephant garlic or 4 cloves garlic, roasted
3 tablespoons chopped fresh basil
1/4 teaspoon ground black pepper
Salt to taste
20 fresh basil leaves for garnish, optional


To soak the sun-dried tomatoes, place in a bowl with boiling water to cover and let soak until softened. To roast garlic, wrap the cloves in foil and roast at 350ºF until very soft, about 20 to 30 minutes for individual cloves or 45 to 50 minutes for a whole head.

  • Preheat oven to 350ºF. Wrap bread slices in foil; heat in oven about 10 to 15 minutes or until hot.
  • Meanwhile, in food processor fitted with the metal blade or blender; place oil, dried tomatoes, roasted garlic, chopped basil, and pepper; cover and process until nearly smooth. Season spread with salt.
  • Spread over hot bread slices; garnish each bread slice with a basil leaf, if desired. Serve hot.

Makes 20

Recipe Courtesy of Freida's, The Specialty Produce People -
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