So, I was looking for something to go with a lasagne and salad that I was serving some friends for lunch today. I was thinking garlic bread or my basic tomato bruschetta. Then I thought to do something different. Sun dried tomatoes and pine nuts were different and made for a nice change.
Sun Dried Tomato and Pine Nut Bruschetta
Makes 12 slices
12 diagonally cut baguette bread slices, about 1 inch thick
1 Medium onion
1/2 Cup/30 grams of sun dried tomatoes, chopped
2 Tablespoon of toasted pine nuts
1/4 Cup/25 grams of finely grated parmesan cheese
1 Clove of garlic, crushed
2 Tablespoons of butter
A few basil leaves for garnish
1/2 Cup/120 ml of water
First caramelize your onions. In a medium skillet set over a high heat add the olive oil and the onions. Cook over high heat for about 5-8 minutes or until the onions have browned. Remember to stir during this process. Now reduce to medium and splash in some of the water. Let water evaporate and then splash in a bit more . Continue this process until you have used all of your water and the onions are completely caramelized. They will be soft to touch, dark golden in colour and sweet to taste. Remove from heat and set aside.
In a large bowl, add your sun dried tomatoes, pine nuts, garlic, onions, parmesan cheese and salt. Stir to combine and set aside.
In a large non stick skillet set over a medium-high heat, add the butter. When the butter has melted, add all the bread slices to the pan. Cook each side for about 2-3 minutes or until they are start to toast. Remove from pan.
Top each bread slice with about a tablespoon of your mixture. Place on a high rack in a preheated 350 degree F oven. Bake for about 5-7 minutes. Remove and serve immediately. They loose their crunch quite quickly, so I don't recommend letting them sit around too long.
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