My Sundried Tomato Bruschetta is the perfect appetizer for a little summer party. Whip them up in 15 minutes, even less if you make the toasts ahead.
Pretty as a picture, these easy, fuss-free sundried tomato bread bites have all your favorite Mediterranean flavors: fresh and sundried tomatoes, fresh basil, and balsamic vinegar, and just the right amount of seasoning.
If you hunting for new appetizer recipes, try out my Bruschetta Flatbread, this Boursin Cheese Caramelized Onion and Bacon Pinwheels and my Oven Baked Jalapeno Popper Wonton Cups.
WHY YOU’LL LOVE THIS RECIPE
I love making this easy and quick Sundried Tomato Bruschetta recipe. It’s full of sunny flavors that everybody loves!
Sundried tomato bread bites are perfect for everything from a casual lunch to a special occasion. They look pretty and so effortless, set out on my table and make the perfect partner to other appetizers.
Sometimes I’ll make them gluten free by using a gluten free bread, especially if I have friends coming around with dietary needs.
INGREDIENTS
I use day-old baguette to make my Sundried Tomato Bruschetta. This is a great way to use up leftover bruschetta if you have any. I slice mine evenly into ½-inch pieces.
For this Sundried Tomato Bruschetta recipe, use a high-quality olive oil, as its flavor is particularly prominent.
You’ll also need sundried tomatoes, of course. I like to use the ones soaked in oil, which are soft, juicy and plump. I don’t recommend the dried ones, unless you’re happy to soak them first.
All your ingredients should be chopped up nice and fine first: the sundried tomatoes, the fresh tomatoes, and the onion. I’ve included ricotta in this bruschetta recipe, but it’s optional.
Check out the recipe card below for the full ingredient and quantity list.
HOW TO MAKE BRUSCHETTA TOASTS
Bruschetta toasts are simple to prepare and can be made two ways: in a pan or the oven.
Pan toasting: This is how I make mine. I heat a skillet over medium heat, brush both sides of the bread slices with olive oil, and toast for 2-3 minutes per side until golden and crisp.
Oven toasting: Preheat the oven to 400F, arrange the bread slices on a baking sheet, brush with olive oil, and bake for 8-10 minutes, flipping halfway, until crisp and lightly golden.
BRUSCHETTA VS CROSTINI
Good to know, right?
Bruschetta are grilled or toasted bread slices, traditional rubbed with garlic ( you don’t have to though) and topped with ingredients like tomatoes, cheese or meats.
Crostini, which literally means “little toasts,” are smaller, thinner slices of bread, usually from a baguette, toasted until crisp.
The main difference is that bruschetta often uses rustic, wide slices of bread, while crostini are bite-sized and crispier (usually more delicate than bruschetta).
HOW TO MAKE SUNDRIED TOMATO BRUSCHETTA
Toast the bruschetta
Heat a pan or skillet over medium heat and brush each bread slice (on both sides). Toast each slice until golden on both sides and a little crispy. Put them to one side.
Make the topping for your sundried tomato bread bites
Add the following to a bowl and gently fold together: Chopped sun-dried tomato, fresh tomato and onion, garlic, olive oil, balsamic vinegar and oregano. Season the topping with salt and pepper.
Build the bruschetta recipe
If you’re using ricotta, spread a little of it over each toasted bread slice. Top with the tomato mixture and garnish with fresh basil, chopped and added just before serving your Sundried Tomato Bruschetta.
SUBSTITUTIONS AND VARIATIONS
There are so many swaps and adaptations you can make with these Sundried Tomato Bruschetta:
- Bread: Swap the baguette for sourdough slices, crostini, or gluten-free baguette.
- Olive oil: Use avocado oil instead, especially if you prefer a milder-tasting oil.
- Fresh tomato: Always go for the ripest, juiciest tomatoes for the best flavor. Grape tomato bruschetta is delicious because I find grape tomatoes typically sweet and rich tasting.
- Garlic: Roasted garlic adds a sweeter, mellow flavor if you prefer.
- Dried oregano: Italian seasoning or dried basil works too.
- Ricotta cheese: Swap out the ricotta and make bruschetta with sun-dried tomato and mozzarella. Try whipped feta or creamy goat cheese instead of the ricotta.
- Basil: I sometimes use fresh parsley or arugula.
- Spicy: Add a pinch of red pepper flakes.
- Pesto: Top with basil pesto if you have a fresh batch of it.
STORAGE AND MAKE AHEAD
The tomato mixture can be made up to 1 day in advance and stored in an airtight container in the fridge.
Toast the baguette slices a few hours ahead and store at room temperature.
Assemble your Sundried Tomato Bruschetta just before serving to keep the bread crisp.
SERVING AND PAIRING
I like to serve these Sundried Tomato Bruschetta within the first 45 minutes to an hour of making them. That way, the bases don’t get too soft or go soggy.
For a big crowd, try pairing them with Tater Tot Taco Cups, High Protein French Onion Dip or Steak Crostini with a Creamy Horseradish Sauce and Caramelized Onions.
TIPS AND PROBLEM-SOLVING
- Bread turning soggy? The best way to solve this is to serve them as soon as you’ve made them. That, and creating a layer between the bread base and the tomato mixture which helps. Add some ricotta or a slice of mozzarella cheese.
- Ricotta is too runny: If your batch of ricotta cheese is too runny (and likely to make the bases soggy), strain it through a fine mesh strainer or use a thicker cheese instead.· Sun-dried tomatoes too chewy: Soak the tomatoes in warm olive oil or water for about 15 minutes to soften before adding them to the mixture for your Sundried Tomato Bruschetta.
FREQUENTLY ASKED QUESTIONS
I suggest you toast the bread slices ahead and even make the mixture and keep it in a bowl. Assemble just before serving and tear basil right at the end, too.
Yup! Increase the amount of fresh tomato and leave out the sundried tomatoes.
OTHER APPETIZER RECIPES TO TRY
Chicken Spiedini Skewers + Amogio Sauce
Whipped Feta with Balsamic Strawberries on Toasted Garlic Bread
Sundried Tomato Bruschetta
Ingredients
- 1 baguette sliced into ½-inch pieces
- 1/4 cup olive oil plus more for brushing bread
- 1/4 cup balsamic vinegar
- 1 cup oil-packed sun-dried tomatoes drained and chopped
- 1/2 cup fresh tomato diced
- 1/4 cup red onion diced
- 1 clove garlic minced
- ½ teaspoon dried oregano
- ½ cup whole milk ricotta optional but recommended
- Kosher salt and black pepper to taste
- Fresh basil chopped (for garnish)
Instructions
- Preheat a grill pan or skillet over medium heat. Brush each slice of bread with olive oil on both sides and toast until golden and slightly crispy (about 2–3 minutes per side). Set aside.
- In a bowl, combine chopped sun-dried tomatoes, fresh tomato, red onion, garlic, olive oil, balsamic vinegar, and oregano. Season with salt and pepper to taste.
- If using ricotta, spread a thin layer over each toasted bread slice. Top with the sun-dried tomato mixture. Garnish with chopped fresh basil.
- Serve immediately while the bread is still warm and crispy.
