Best 4 Anchovy Sun Dried Tomato Bruschetta Recipes
Anchovy sun dried tomato bruschetta is a delicious and easy-to-make appetizer that is perfect for any occasion. This classic Italian dish is made with toasted bread, anchovies, sun dried tomatoes, and a variety of fresh herbs. The salty and savory flavors of the anchovies and sun dried tomatoes are perfectly complemented by the fresh herbs and creamy cheese, making this dish a true crowd-pleaser. Whether you are looking for a quick and easy snack or a sophisticated appetizer for a party, anchovy sun dried tomato bruschetta is sure to impress.
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ANCHOVY & SUN-DRIED TOMATO BRUSCHETTA
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
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
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
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
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
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
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.
Tips:
- To make the perfect bruschetta, use a good quality bread that is slightly stale. This will help it to hold up to the toppings without getting soggy.
- Choose ripe, juicy tomatoes for the best flavor. If you can, use heirloom tomatoes for a sweeter taste.
- Sun-dried tomatoes add a lovely savory flavor to the bruschetta. If you don't have any on hand, you can use oil-packed tomatoes instead.
- Anchovies add a salty, briny flavor that complements the tomatoes perfectly. If you don't like anchovies, you can omit them or use a different type of cured fish, such as sardines or mackerel.
- Fresh herbs, such as basil, oregano, and parsley, add a bright, herbaceous flavor to the bruschetta. Be sure to use fresh herbs whenever possible.
- A good quality olive oil is essential for making bruschetta. Use an oil that has a fruity, peppery flavor.
- Serve the bruschetta immediately after it is made. This will ensure that the bread is crispy and the toppings are fresh and flavorful.
Conclusion:
Bruschetta is a classic Italian appetizer that is easy to make and always a crowd-pleaser. With its simple ingredients and delicious flavor, bruschetta is the perfect way to start any meal. Whether you are serving it as an appetizer at a party or as a light lunch, bruschetta is sure to be a hit.
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