Ingredients
-
1/4
-
1 1/4
-
14
-
1
-
1/4
-
2
-
2
-
1/3
-
-
-
-
-
-
-
Directions
Low-Fat Bruschetta, If you use sun-dried tomatoes packed in oil, drain them, rinse well in warm water, and drain again on paper towels to remove as much oil as possible Sun-dried tomatoes give a rich, full flavor to this dish, but thinly sliced fresh tomatoes can be used as well , If you use sun-dried tomatoes packed in oil, drain them, rinse well in warm water, and drain again on paper towels to remove as much oil as possible Sun-dried tomatoes give a rich, full flavor to this dish, but thinly sliced fresh tomatoes can be used as well
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Steps
|
1
Done
|
Place the Sun-Dried Tomatoes in a Heatproof Bowl and Pour Over the Boiling Water. |
|
2
Done
|
Set Aside For 30 Minutes to Soften- Drain Well and Pat Dry With Paper Towels. |
|
3
Done
|
Slice Into Thin Strips and Set Aside. |
|
4
Done
|
Trim and Discard the Ends from the Bread and Cut Into 12 Slices. |
|
5
Done
|
Arrange on a Broiler Rack and Place Under a Preheated Hot Broiler- Cook For 1 to 2 Minutes on Each Side, Until Lightly Golden. |
|
6
Done
|
Rub Both Sides of Each Piece of Bread With the Cut Sides of the Garlic. |
|
7
Done
|
Top With Strips of Sun-Dried Tomato and the Olives. |
|
8
Done
|
Brush Lightly With Olive Oil and Season Well. |
|
9
Done
|
Sprinkle Over the Basil and Mozzarella and Return to the Broiler For 1 to 2 Minutes, Until the Cheese Is Melted and Bubbling. |
|
10
Done
|
Transfer to a Warmed Serving Platter and Garnish With Fresh Basil Leaves. |
