Crostini With Sun Dried Tomato And Anchovy Recipes

CROSTINI WITH SUN-DRIED TOMATO AND ANCHOVY

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.

CROSTINI WITH SUN-DRIED TOMATO JAM

Steps:

• For the sun-dried tomato jam:
• Place a medium saucepan over medium heat. Add the chopped sun-dried tomatoes, 1 tablespoon of the reserved sun-dried tomato oil, olive oil, onion, and garlic. Stir and cook until the onions are soft and beginning to brown at the edges, about 5 to 7 minutes. Add the sugar, vinegar, water, chicken broth, thyme, salt, and pepper. Bring the liquid to a boil, reduce the heat, and simmer, covered, for 30 minutes. Remove the cover and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 5 to 10 more minutes. Remove from the heat and set aside.
• For the crostini:
• Preheat the oven to 400 degrees F. Line a baking sheet with foil.
• Place the baguette slices on the baking sheet. Using a pastry brush, lightly coat the baguette slices with olive oil. Sprinkle with salt and pepper. Bake until lightly toasted, about 8 minutes.
• Place the soft goat cheese in a small bowl. Stir in the thyme.
• To assemble:
• Spread the crostini with sun-dried tomato jam and top with the goat cheese and herb mixture. Transfer to a serving plate and serve.

SUNDRIED TOMATO ANCHOVIES AND CAPERS

Steps:

• Lay your sundried tomatoes flat and top each one with an anchovy half and a caper. Fold over the other sides of the tomatoes to cover the anchovies and capers and transfer to a serving dish. Finish with the basil, olive oil and oregano, if using.

CROSTINI WITH SUN-DRIED TOMATO JAM

Steps:

• For the Sun-dried Tomato Jam: Place a medium saucepan over medium heat. Add the chopped sun-dried tomatoes, 1 tablespoon of the reserved sun-dried tomato oil, olive oil, onion, and garlic. Stir and cook until the onions are soft and beginning to brown at the edges, about 5 to 7 minutes. Add the sugar, vinegar, water, chicken broth, thyme, salt, and pepper. Bring the liquid to a boil, reduce the heat, and simmer, covered, for 30 minutes. Remove the cover and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 5 to 10 more minutes. Remove from the heat and set aside.
• For the Crostini: Preheat the oven to 400 degrees F. Line a baking sheet with foil.
• Place the baguette slices on the baking sheet. Using a pastry brush, lightly coat the baguette slices with olive oil. Sprinkle with salt and pepper. Bake until lightly toasted, about 8 minutes.
• Place the soft goat cheese in a small bowl. Stir in the thyme.
• To assemble: Spread the crostini with Sun-Dried Tomato Jam and top with the goat cheese and herb mixture. Transfer to a serving plate and serve.

CROSTINI WITH SUN-DRIED-TOMATO TAPENADE

Steps:

• Using on/off turns, finely chop olives and tomatoes in processor. Add 2/3 cup oil, capers, and oregano; blend to coarse puree. Transfer to bowl. (Tapenade can be made 3 days ahead. Cover; refrigerate. Bring to room temperature before using.)
• Preheat oven to 350°F. Place bread slices on baking sheet. Brush lightly with additional oil. Bake until golden, about 10 minutes. Spread tomato tapenade on toasts and serve.

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 CROSTINI

Steps:

• Cut 2" circles from the bread (or use the 1/4" baguette slices).
• Brush both sides of the bread with the olive oil.
• Place on a cookie sheet and bake in moderate oven for 10 min or until golden brown (You can make up a whole lot of these toasts for future use as they store well in a closed tin).
• Melt butter in a frypan.
• Add flour, mixing well and cook for 1 minute.
• Add milk and stir over moderate heat until it boils& thickens, remove from heat.
• Add 3 tbsp parmesan,Salt& pepper& mushrooms.
• Mix well.
• Add anchovy paste and stir through. The mixture looks a bit loose but it will bake perfectly
• Spread 2 teasp on each toast and generously sprinkle with the extra parmesan. I do this just before I am ready to bake them. however it can be done and then freeze them for future use
• Slice the olives and put a slice of olive on some of the crostinis.
• Put a rolled anchovy on some.
• Put a thin slice on red pepper on the remaining crostinis.
• Bake in a hot oven (400F degrees) for 10 minutes or until they are bubbly and brown on top.
• Serve and wait for the rave revues.

SUN-DRIED TOMATO CROSTINI

Steps:

• Heat oven to 350°F.
• Cut baguette into 16 slices. Brush baguette slices with olive oil and place on a baking sheet.
• Bake 7 min. or until lightly browned.
• Spread with cream cheese. Top each with 1 sun-dried tomato slice and 1 basil leaf.
• Serve them on a platter and share.

GOAT CHEESE & SUN-DRIED TOMATO CROSTINI RECIPE - (4.4/5)

Steps:

• Blend goat cheese, sun-dried tomatoes, chives and 1 1/2 tablespoons olive oil until well blended. Set aside. Preheat broiler. Brush baguette slices lightly with olive oil on both sides. Place under preheated broiler and toast until golden, turning once, about 2 minutes per side. Spread each crostini liberally with goat cheese mixture. Place on a baking sheet and broil until browned and melted, 2 to 3 minutes. Transfer to a platter and serve hot. Can be made ahead. After cooling, store in an airtight container for up to 3 days.