Sundried Tomato Bruschetta

Recipe courtesy of Chef Chris Hilliard of Sizzlin’ CafE

Yields approx. 14 slices


1/2 baguette, sliced into 1/2 inch rounds

1/2 cup sundried tomatoes in oil, chopped

1/2 lb goat cheese

1/4 lb cream cheese

1/2 tsp thyme

1/2 tsp minced chive

1 tsp creamed horseradish

1 tsp garlic powder

Salt and pepper to taste

Preheat the oven to 350 degrees. Place the baguette slices on a baking sheet in a single layer. Toast in the oven until golden brown about 5 minutes. Combine the remaining ingredients in a blender. Blend until relatively smooth – with little chunks of sundried tomato. Adjust seasonings by adding salt and pepper to taste. Spread over toasted baguette slices and garnish with 1/2 slice of sundried tomato.

Chef’s note: This Bruschetta may be prepared an hour before service.