Anchovy Sun Dried Tomato Bruschetta Recipes

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ANCHOVY & SUN-DRIED TOMATO BRUSCHETTA



Anchovy & Sun-Dried Tomato Bruschetta image

I was looking at Dorothy Parks Crostini recipe (it's very good) and thought no I'll add a few ingredients and make bruschettas. This recipe is the result of guess and by golly and by golly it is good (my opinion). The nice thing is if you plan it right they take seconds to put together before serving. Make the toasts well in advance and the spread the day before. I store my opened Sun dried tomatoes in oil in the fridge - If you do this too use the congealed olive oil in the jar to brush on the toast MM

Provided by Bergy

Categories     Spreads

Time 30m

Yield 12 Bruschettas, 6 serving(s)

Number Of Ingredients 9

8 sun-dried tomatoes packed in oil, well drained
7 -8 anchovy fillets (1 small tin)
4 garlic cloves
1 medium tomatoes, fresh, chopped
salt & pepper
6 drops hot sauce (Peri-Peri Tabasco, your favorite)
6 teaspoons asiago cheese or 6 teaspoons parmesan cheese, grated
3 tablespoons lite olive oil
3 tablespoons lite olive oil or 3 tablespoons virgin olive oil

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.

Nutrition Facts : Calories 144.4, Fat 14.6, SaturatedFat 2, Cholesterol 4, Sodium 193.8, Carbohydrate 2.4, Fiber 0.5, Sugar 0.6, Protein 1.9

GARLIC-SUN-DRIED TOMATO BRUSCHETTA



Garlic-Sun-Dried Tomato Bruschetta image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Number Of Ingredients 0

Steps:

  • Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with olive oil and sprinkle with salt. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
  • Cut off the top inch of 2 heads of garlic. Drizzle with olive oil, wrap in foil and roast 1 hour at 400 degrees F. Squeeze the garlic out of its skin and mash. Meanwhile, fry sage leaves in olive oil until crisp. Spread softened butter on the toast rounds. Top with the roasted garlic, sliced sun-dried tomatoes, the fried sage and sea salt.

SUN-DRIED TOMATO BRUSCHETTA



Sun-Dried Tomato Bruschetta image

Make and share this Sun-Dried Tomato Bruschetta recipe from Food.com.

Provided by Kristen Cooks

Categories     Breads

Time 45m

Yield 5 serving(s)

Number Of Ingredients 8

1 multigrain whole wheat baguette
1 1/4 cups boiling water
6 sun-dried tomatoes (rehydrated)
1 tablespoon extra virgin olive oil
1 tablespoon italian seasoning
1 teaspoon lemon pepper
1 split garlic clove
grated parmesan cheese

Steps:

  • Pour boiling water over tomatoes for 30 minutes, remove and pat dry.
  • Slice and toast bread.
  • Rub both sides of each slice with split garlic clove.
  • Place tomatoes in a shallow bowl and mix with olive oil and seasonings.
  • Place tomato mixture on each slice of bread and top with parmesan cheese.
  • Place bread on baking sheet and stick under broiler until cheese bubbles and browns.

Nutrition Facts : Calories 30.9, Fat 2.8, SaturatedFat 0.4, Sodium 51.6, Carbohydrate 1.5, Fiber 0.3, Sugar 0.9, Protein 0.4

CROSTINI WITH SUN-DRIED TOMATO AND ANCHOVY



Crostini With Sun-Dried Tomato and Anchovy image

These little toasts are simple to assemble, especially if you have sun-dried tomatoes and anchovies on hand, and are a great snack to have with drinks. This makes eight crostini, enough for four polite diners to have two each before dinner. Scale up if your crowd is a bit more ravenous.

Provided by David Tanis

Categories     finger foods, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 8

8 baguette or ciabatta slices, cut about 1/4-inch thick
1 garlic clove, peeled
1/4 cup chopped sun-dried tomato
4 anchovy fillets
Extra-virgin olive oil
Red-pepper flakes
1 teaspoon fresh rosemary, finely chopped
Flaky salt (optional)

Steps:

  • Toast the bread, then lightly rub each slice with the garlic clove. Just two quick swipes will make it garlicky enough.
  • Spread each toast with about 1 teaspoon sun-dried tomato, and top with half an anchovy fillet.
  • Drizzle each toast with a little olive oil, and sprinkle with red pepper and rosemary. Add a tiny bit of flaky salt and serve.

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