De Ma Cuisine



July 2014



Fresh Herb and Dried Tomato Bruschetta

Written by , Posted in Appetizers, Bread, Brunch, Dairy-Free, Fruit, Herbs, Lunch, Quick and Easy, Sandwiches, Snacks, Vegan, Vegetables, Vegetarian


I dried some tomatoes.

There was a moment when I wasn’t sure if they would turn out.

Somewhere in-between peeking into the oven to see some still watery tomatoes, and picking a couple burned ones off the baking sheet there was success.

Success made of sweet, intense flavor.


They have a texture like a dried cranberry. A hint of sweetness like them too. But, that’s where the similarities end.

Because you wouldn’t make a dried cranberry into a bruschetta… would you?

Don’t answer that.

We will just move on. Let us go to a place of amazing.


One of my favorite appetizers (or meals, depending on the day) is bruschetta. It’s crazy simple to prepare. And insanely good to eat. Like coo coo crazy good.

It’s bread, garlic, oil, tomatoes, and herbs. You can’t go wrong.


A baguette is sliced, drizzled with olive oil, and toasted.

I learned how to make baguettes that time I went to Paris.

I think of that trip most days. Making baguettes brings a little bit of Paris to my kitchen.

Bruschetta brings a little bit of Italy.

I like that.


Fresh herbs like basil and savory are perfect. Oregano would also be nice, but I didn’t have any at the time. I do now. Guess I’ll have to make these again.

Twist my arm.


Those obnoxiously good tomatoes are chopped up. (If they even made it off the baking sheet. I’m not sure how many I ate before they went into the jar on drying day.) They’re combined with the fresh herbs and a ton of garlic.

Oh sweet garlic. How I love thee…


I ate them all. All. All by myself.

There are really enough for 3-4 people.

I was gonna share with Tim, but he ended up having a lunch meeting. Oh darn. I ate them with Squash’n Eggs, and a Smoothie. And then I ate the leftovers for a snack later in the evening.

Happy Eating!

Fresh Herb and Dried Tomato Bruschetta
Recipe Type: Appetizer, Side, Vegetarian, Fruit, Herbs, Vegan
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
  • 16-24 slices baguette
  • 1 t olive oil
  • pinch salt
  • 1 pint sized jar dried tomatoes, chopped
  • 2 T fresh basil, chopped
  • 1 t fresh savory, chopped
  • (oregano could also be added)
  • 1/4 C olive oil (use the oil from the tomatoes)
  • 1 clove garlic (from tomatoes), minced
  • 3-4 cloves garlic, minced
  • to taste, salt
  • to taste, pepper
  1. Pre-heat oven to 350F (I used the toaster/convection oven).
  2. Drizzle baguette with a bit of olive oil, sprinkle with salt. Toast for about 10-15 minutes, or until crispy and slightly browned.
  3. Combine tomato through pepper. Taste and adjust seasoning if needed.
  4. Top toasted baguette slices with tomato mixture.


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