Anchovysundriedtomatobruschetta Recipes

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

Ingredients

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

BRUSCHETTA PASTA

Bruschetta Pasta image

My family and I love bruschetta. This pasta dish is a twist on the traditional bruschetta appetizer. We like to use rigatoni or shell pasta. Serve with grilled chicken.

Provided by Jenn Kubis Baumann

Categories World Cuisine Recipes European Italian

Time 35m

Yield 6

Number Of Ingredients 11

Ingredients

1 (16 ounce) box rigatoni pasta
½ small red onion
4 cloves garlic, peeled
2 tablespoons olive oil
2 tablespoons butter
2 medium tomatoes, cored
½ teaspoon dried oregano, or to taste
½ teaspoon dried parsley, or to taste
salt and ground black pepper to taste
½ cup grated Parmesan cheese
½ cup diced fresh mozzarella cheese, or to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes.
While the pasta is cooking, puree onion and garlic in the bowl of a food processor.
Heat oil and butter in a medium pan over medium-low heat. Add onion and garlic; simmer until fragrant, about 3 minutes.
Puree tomatoes in the food processor. Add tomatoes to the onion mixture; simmer for 5 minutes. Mix in oregano, parsley, salt, and pepper. Add cooked rigatoni and Parmesan cheese; mix well.
Remove from heat. Toss in mozzarella cheese and let rest for 5 minutes before serving.

Nutrition Facts : Calories 410.7 calories, Carbohydrate 58.5 g, Cholesterol 22.1 mg, Fat 13.6 g, Fiber 3.3 g, Protein 15.5 g, SaturatedFat 5.6 g, Sodium 220.1 mg, Sugar 4 g

HEIRLOOM TOMATO BRUSCHETTA

Heirloom Tomato Bruschetta image

Inspired by the Julie and Julia motion picture, here is a little twist on one of the most the delicious-looking recipes to grace the movie screen! Unless you and your guests are prepared to eat the bruschetta immediately, I suggest keeping the heirloom tomato mixture separate from the bread because it will become soggy. Serve the tomato mixture in one bowl and the bread on another serving platter. Be prepared to get a little messy!

Provided by Johnna

Categories Appetizers and Snacks Bruschetta Recipes

Time 25m

Yield 24

Number Of Ingredients 8

Ingredients

1 pound small heirloom tomatoes, halved
¼ cup chopped fresh basil
2 tablespoons truffle-infused olive oil (such as Olevano)
kosher salt and ground black pepper to taste
2 tablespoons olive oil, or more as needed
1 tablespoon chopped garlic
1 French baguette, cut into 1-inch-thick slices
1 clove garlic, peeled and halved

Steps:

Toss heirloom tomatoes with chopped basil, truffle oil, salt, and pepper. Set aside.
Heat olive oil in a large skillet; add chopped garlic. Cook baguette slices until browned, 2 to 3 minutes per side. Rub each side of the baguette with the halved garlic clove.
Spoon tomato mixture over the baguette slices.

Nutrition Facts : Calories 65.3 calories, Carbohydrate 8.8 g, Fat 2.6 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 0.4 g, Sodium 109.8 mg, Sugar 0.9 g

RUSSIAN TOMATO SALAD BRUSCHETTA

Russian Tomato Salad Bruschetta image

Paired with sweet onions, dressed with a simple, tangy, creamy sauce, and served on charred bread, this is one of the most delicious uses of fresh summer tomatoes you will ever experience.

Provided by Chef John

Time 1h15m

Yield 8

Number Of Ingredients 10

Ingredients

1 clove garlic, crushed
2 tablespoons olive oil
2 tablespoons plain yogurt
¼ cup sour cream, or to taste
½ cup thinly sliced sweet onion
2 cups thinly sliced tomatoes
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
8 thick slices French bread
1 tablespoon sliced fresh chives

Steps:

Mix garlic and olive oil in a small bowl and let sit for about 1 hour, or until needed.
Mix the yogurt and sour cream together in a bowl until combined. Add the onions and tomatoes and toss until well coated. Season with salt, freshly ground black pepper, and cayenne. Wrap in plastic wrap and chill in a refrigerator until needed.
Preheat a charcoal grill until coals are white and ashy.
Grill bread over hot charcoal, rotating as needed, until both sides are nicely toasted and slightly charred.
Brush grilled bread with the garlic olive oil and use a slotted spoon to transfer the tomato salad over top of each. Excess dressing can be spooned over if desired. Garnish with chives and serve immediately.

Nutrition Facts : Calories 161.8 calories, Carbohydrate 23.1 g, Cholesterol 3.7 mg, Fat 5.8 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 1.7 g, Sodium 235.9 mg, Sugar 2.7 g

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