Anchovy Bruschetta Bruschetti Di Alici Recipes

TORTIERA DI ALICI (ITALIAN BAKED ANCHOVIES)

Steps:

• Slice open the bottom of each anchovy and pull out the bone. Open each fillet as you would a book and arrange in the bottom of a shallow dish. Pour white vinegar on top. Marinate in the refrigerator for 2 hours. Drain and discard the vinegar.
• Preheat oven to 325 degrees F (165 degrees C). Brush a baking dish lightly with olive oil.
• Mix bread crumbs, capers, parsley, and garlic together in a bowl.
• Sprinkle some of the bread crumb mixture into the bottom of the baking dish. Arrange some anchovies in a single layer in the baking dish, still open like a book. Brush lightly with olive oil; cover with some of the bread crumb mixture. Repeat layers with remaining anchovies, olive oil, and bread crumb mixture.
• Bake in the preheated oven until top is crispy and lightly browned, about 20 minutes.

CHEESE CROSTINI WITH ANCHOVY HERB BUTTER

Steps:

• Preheat oven to 425 degrees F.
• Melt the butter in a heavy small skillet over medium heat. Add the anchovies and stir until they dissolve, about 3 minutes. Stir in the herbs, garlic, lemon zest, and crushed red pepper.
• Arrange the bread slices on a large baking sheet. Brush with the anchovy mixture. Sprinkle with the cheese. Bake until the cheese melts and the bread is golden, about 10 minutes. Cut the bread slices in halves and serve.

ANCHOVY BRUSCHETTA: BRUSCHETTI DI ALICI

Steps:

• Preheat the oven to 375 degrees F. Soak anchovies in water for 1 hour. Drain, rinse and chop. Using a fork, mash the anchovies, parsley, mint and the garlic in a bowl. Add the olive oil and pepper, to taste. Keep mixing and mashing until you achieve a creamy consistency. You may need to add more oil. Spread the anchovy mixture in equal amounts over the bread slices. Place the bruschetta on a large baking sheet. Bake until the bread is just toasted, about 8 to10 minutes.

ANCHOVY & SUN-DRIED TOMATO BRUSCHETTA

Steps:

• Slice the bread and very lightly paint with the olive oil and toast (dry) the slices in the oven 300°F for approx 20 minutes or until the slices are crisp dried.
• I do this well in advance and keep the dried toasts in an air tight container so you always have some on hand, or you can buy ready made ones.
• In your food processor or hand held chopper attachment put in: sun dried tomatoes, anchovies,garlic salt& pepper, and hot sauce.
• Chop until you have a very fine spreadable mixture, let stand for at least 1/2 hour.
• I make mine up a few hours in advance.
• Spread the mixture on the dry toasts.
• Top with fresh chopped tomato.
• Sprinkle with cheese of your choice.
• Place in 375°F oven for approx 15 minutes or until heated through and the cheese is golden.

ANCHOVY BRUSCHETTA: BRUSCHETTI DI ALICI

Steps:

• Preheat the oven to 375 degrees F.
• Soak anchovies in water for 1 hour. Drain, rinse and chop.
• Using a fork, mash the anchovies, parsley, mint and the garlic in a bowl.
• Add the olive oil and pepper, to taste. Keep mixing and mashing until you achieve a creamy consistency. You may need to add more oil.
• Spread the anchovy mixture in equal amounts over the bread slices.
• Place the bruschetta on a large baking sheet.
• Bake until the bread is just toasted, about 8 to10 minutes.