First caramelize your onions. In a medium skillet set over a high heat add the olive oil and the onions. Cook over high heat for about 5-8 minutes or until the onions have browned. Remember to stir during this process. Now reduce to medium and splash in some of the water. Let water evaporate and then splash in a bit more . Continue this process until you have used all of your water and the onions are completely caramelized. They will be soft to touch, dark golden in colour and sweet to taste. Remove from heat and set aside.
In a large bowl, add your sun dried tomatoes, pine nuts, garlic, onions, parmesan cheese and salt. Stir to combine and set aside.
In a large non stick skillet set over a medium-high heat, add the butter. When the butter has melted, add all the bread slices to the pan. Cook each side for about 2-3 minutes or until they are start to toast. Remove from pan.
Top each bread slice with about a tablespoon of your mixture. Place on a high rack in a preheated 350 degree F oven. Bake for about 5-7 minutes. Remove and serve immediately. They loose their crunch quite quickly, so I don't recommend letting them sit around too long.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Sun Dried Tomato & Pine Nut Bruschetta
Amount Per Serving (1 slice)
Calories 52Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 6mg2%
Sodium 63mg3%
Potassium 180mg5%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 2g4%
Vitamin A 115IU2%
Vitamin C 3mg4%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.