Dinner using Sun-dried Tomatoes

I wanted to try something new and incorporate sun-dried tomatoes in both our appetizer and main dish. 
 This meal really came out delicious and beautiful, so many colors!

Sun-Dried Tomato and Ricotta Bruschetta 

I tweaked a few things in this recipe.
 1/2 baguette
Store bought pesto
Four slices of tomato
Salt and pepper
Ricotta cheese
Sun-dried tomatoes in oil


Turn your oven on broil and cut four slices of your baguette. Add tomato and sun-dried tomatoes to the oven to cook for a few minutes. Brush the pesto on each one and add to oven.  Watch closely, you are looking for toasted, not burnt 🙂
Add ricotta, tomato, salt and pepper and sun-dried tomatoes to the baguette.
Serve warm!

Penne with Sun-dried Tomato Pesto  

This recipe was another Giada find, typical.

12 ounces penne pasta
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
2 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.

Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.