Gail's Favorite Sun-Dried Tomato Bruschetta (TNT)

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Gail's Favorite Sun-Dried Tomato Bruschetta (TNT)

Based on original recipe by Paul Buzzetta (Sapore Restaurant in St. Louis)

1 cup loosely-packed sun-dried tomatoes (~ 5 ounces)
1/4 cup chopped fresh basil (or 2 tablespoons dried basil)
1 tablespoon chopped garlic
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil

Place tomatoes in a small bowl; add hot water to cover. Let stand until softened, about 5 minutes drain well.

In work bowl of food processor fitted with steel knife blade, process softened sun-dried tomatoes, basil, and garlic until well combined. Add balsamic vinegar, pulse until combined. With machine running, slowly pour the 1/2 cup olive oil through feed tube in a slow, steady stream; process until smooth. Place in serving bowl and set aside. 

Gail's Notes:  This is simply amazing!  Serve with a warm baguette and some freshly grated parmigiano-reggiano cheese. Talk about the best bruschetta spread on the planet--this is definitely it!

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