I mean, who doesn’t love a good tomato bruschetta recipe? It’s got that perfect mix of crispy bread, tangy sun-dried tomatoes, garlicky goodness, and just enough cheese to make you forget you’re supposed to be “saving room for dinner.” Plus, it’s one of those make-ahead appetizers that you can prep early, so you’re not scrambling in the kitchen while everyone else is sipping wine and having fun. (Been there, done that, never again.)
This sun-dried tomato appetizer is perfect for literally any occasion—girls’ night appetizers, bite-size appetizers for a party, or even just a fancy snack when you’re feeling a little extra. And if you’re into cold appetizers or need quick and easy appetizers for a party, this one checks all the boxes.
So, if you’re looking for simple appetizers that make you feel like a total hostess pro without the stress, this sun-dried tomato bruschetta recipe is your new best friend. Let’s get to it before the kids start asking what’s for dinner (again).
What You’ll Need
- 1 baguette, sliced into ½-inch rounds (or whatever size your toddler didn’t squish at the store)
- 1 cup sun-dried tomatoes, chopped (get the kind packed in oil for extra flavor)
- 2 cloves garlic, minced (yes, fresh—trust me on this)
- ¼ cup fresh basil, chopped
- ¼ cup Parmesan cheese, grated
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt & pepper, to taste
Now, let’s put this thing together before someone asks for another snack.
How to Make Sun-Dried Tomato Bruschetta
Step 1: Toast the Bread
Preheat your oven to 375°F. (Or, if you’re like me, preheat it after realizing you forgot to turn it on. Happens every time.)
Lay your baguette slices on a baking sheet. Brush them lightly with olive oil—just enough so they crisp up nicely. Pop them in the oven for about 8-10 minutes, until they’re golden and slightly crunchy.
Pro tip: If you like extra crunch, let them go a minute longer. If you’re feeding tiny humans, maybe keep them on the softer side.
Step 2: Make the Tomato Topping
While the bread is toasting, let’s get that delicious topping ready.
In a bowl, mix together:
Chopped sun-dried tomatoes – These bring that deep, almost smoky flavor.
Minced garlic – Adds a little bite (the good kind).
Chopped fresh basil – Because fresh herbs make everything better.
Grated Parmesan – Because, duh, cheese.
Olive oil + balsamic vinegar – Brings everything together with a little zing.
Salt & pepper – Season to taste, but don’t go overboard.
Give it all a good mix. Take a little taste (or, if you’re me, several little tastes). It should be tangy, herby, and just a little garlicky. If it needs more of something, adjust as you go.
Step 3: Assemble and Devour
Once your bread is all nice and toasty, spoon the sun-dried tomato mixture on top of each slice. Don’t be shy—pile it on!
FAQs – Because Someone’s Always Asking
Can I use cherry tomatoes instead of sun-dried tomatoes?
Sure! It’ll be a little fresher and less intense, but still delicious. If you want to mix both, even better!
How do I keep my bruschetta from getting soggy?
Toast the bread well and don’t assemble too early. You can also brush the bread with olive oil before toasting—it helps keep the moisture from soaking in.
Can I turn this into a dip instead of a bruschetta?
Yep! Chop everything up even finer and mix it with whipped ricotta or cream cheese for one of the best dip ideas for party snacks. Serve it with crostini or crackers!
What else can I serve this with?
Honestly? A glass of wine. But if you need more, it pairs great with charcuterie, pasta, salads, or other party dips easy crowd pleasers.
Is this a cold appetizer or should I serve it warm?
It’s kind of both! The toasted bread is warm, but the topping is cool and fresh. Perfect for a cold appetizers spread or easy finger foods at a party.
Sun-Dried Tomato Bruschetta Recipe Card
Sun-Dried Tomato Bruschetta
Ingredients
- 1 baguette sliced into ½-inch rounds
- 1 cup sun-dried tomatoes chopped (oil-packed for best flavor)
- 2 cloves garlic minced
- ¼ cup fresh basil chopped
- ¼ cup Parmesan cheese grated
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt & pepper to taste
Instructions
Toast the Bread:
- Preheat oven to 375°F. Arrange baguette slices on a baking sheet, brush with olive oil, and toast for 8-10 minutes until golden and crisp.
Make the Tomato Topping:
- In a bowl, mix sun-dried tomatoes, garlic, basil, Parmesan, olive oil, balsamic vinegar, salt, and pepper. Taste and adjust seasoning if needed.
Assemble & Serve:
- Spoon the tomato mixture onto each toasted baguette slice. Optional: Add a drizzle of balsamic glaze or fresh mozzarella for extra deliciousness!
Notes
- Make Ahead: Prep the topping up to a day in advance and store in the fridge.
- Crispy Bread Hack: Brush slices with olive oil before toasting to prevent sogginess.
- Want a Dip Instead? Mix the topping with whipped ricotta or cream cheese and serve with crackers!
And there ya have it—Sun-Dried Tomato Bruschetta that’s easy, delicious, and makes you look like a total kitchen rockstar. Whether you’re whipping up easy finger foods for a party, need a last-minute bruschetta appetizer, or just wanna snack on something fancier than goldfish crackers (which, let’s be honest, is 80% of my diet thanks to my kids), this sun-dried tomato appetizer is a total win.
I love that this bruschetta recipe is one of those make-ahead appetizers that lets you actually enjoy your gathering instead of being stuck in the kitchen. Plus, it’s a great option for girls’ night appetizers, bite-size appetizers, or even one of those cold appetizers spreads when you just wanna throw some deliciousness together with minimal effort.
So next time you need quick and easy appetizers for a party, fancy but easy appetizers, or just something that feels like a vacation in Italy (without the stress of traveling with kids), this tomato bruschetta recipe has got your back. Now if you’ll excuse me, I’m off to hide the last few pieces from my family so I can actually enjoy them in peace.
