Chipotle And Sun-Dried Tomato Bruschetta
Earthy and rustic, with a hint of smoke
Servings 4 servings
Calories 237kcal
Ingredients
- 4 slices Sourdough Bread or another of your favorites - Rye works well
- 1 clove garlic
- 1 tablespoon olive oil
- 2 large tomatoes
- 5 sun-dried tomatoes in oil
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon sea salt
Instructions
- Peel the garlic clove and rub the garlic over the surface of the bread slices.
- Place a griddle pan over medium heat and add the garlic clove to the pan along with the oil.
- Stir the garlic around the pan for 2 minutes and remove.
- Place the bread into the pan and cook until crisp on each side (approximately 2 minutes each side.)
- Remove from the pan and place on serving plate.
- Chop the tomatoes into small cubes and place into a small bowl.
- Slice up the sun-dried tomatoes and add to the bowl along with the onion powder, garlic powder, chipotle powder, and salt.
- Mix to combine thoroughly.
- Spoon the mixture onto the toasted bread and serve immediately.
Nutrition
Calories: 237kcal | Carbohydrates: 40g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Sodium: 635mg | Potassium: 290mg | Fiber: 3g | Sugar: 3g | Vitamin A: 625IU | Vitamin C: 12mg | Calcium: 39mg | Iron: 3mg