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Stewed Garlic and Sun-Dried Tomato Bruschetta

Stewed Garlic and Sun-Dried Tomato Bruschetta

Recipe by Nathan Lippy


  • 8-12 whole cloves of Garlic
  • 3 tablespoons Julienned Sun-dried Tomatoes (jarred and packed in oil)
  • 2 tablespoons fresh Oregano
  • 4 large Tomatoes, diced
  • ¼ cup White Wine (Pinot Grigio is great)
  • 3 Chicken cutlets
  • 8, 1” slices of Baguette or French bread
  • The juice of half of a Lemon
  • ¼ bunch of Parsley, roughly chopped
  • 1 teaspoon Chili Powder
  • ¼ cup shredded Parmesan
  • Olive Oil
  • Salt and Pepper



  1. Pre-heat one burner of your griddle to high heat. Add 4-5 tablespoon olive oil and the garlic. Cook for 7-8 minutes stirring often.
  2. Once the garlic is golden, add the sundried tomatoes and cook for another 4-5 minutes.
  3. Add the oregano and diced tomatoes. Cook over high heat for an additional 8-10 minutes stirring or whisking often.
  4. Season the chicken cutlets with a drizzle of the sun-dried tomato oil and some salt and pepper on both sides.
  5. Heat the other side of your griddle to medium-high heat and cook the chicken cutlets for 3-4 minutes per side or until fully cooked. Once fully cooked, remove from the griddle and chop small.
  6. Add a bit of olive oil to the griddle and lightly toast the slices of bread on both sides.
  7. Add the lemon juice and chili powder to the tomatoes and stir to evenly incorporate into the stewed tomatoes. Cook for 2 minutes then add the parsley and stir.
  8. To plate, add some of the chopped chicken to each piece of toasted bread. Using a large spoon, add some of the stewed tomatoes over the chicken and garnish with the shredded parmesan and serve immediately.

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