Best Anchovy Sun Dried Tomato Bruschetta Recipes
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 WITH GOAT CHEESE
Make and share this Sun-Dried Tomato Bruschetta with Goat Cheese recipe from Food.com.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 15m
Yield 12 appetizers
Number Of Ingredients 5
Steps:
- Preheat broiler.
- Slice your bread, if you have not done so already; place them on a baking sheet which you have lined with aluminum foil (just in case something falls off and tries to burn).
- Place the bread under the broiler and toast until light golden; remove.
- Turn the bread over, place the bread under the broiler and toast just until the bread firms slightly but not golden yet; remove.
- Brush the lighter side with olive oil (you may decline this if you are using tomatoes packed in oil, but it's your choice).
- On top of that lay out some basil leaves to cover the top of the bread.
- Mince the sun-dried tomatoes and sprinkle on top of the basil; I use regular dried on mine that are still pliant like raisins; if yours are hard you may need to have soaked them in warm water in advance and squeezed dry then mince; but you can do that now, no biggie.
- On top of the tomatoes sprinkle a generous amount of goat cheese and tap down so it doesn't fall off.
- If you like you can add a pinch of sea salt but I didn't.
- Place the bruschettas under the broiler and toast just until the cheese starts to soften and the edges get nice and brown; serve.
Nutrition Facts : Calories 94.6, Fat 3.6, SaturatedFat 2.1, Cholesterol 7.5, Sodium 207.6, Carbohydrate 11.4, Fiber 0.8, Sugar 1.2, Protein 4.2
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.
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
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Bruschetta is a classic Italian antipasto dish that is loved by many. It is traditionally made with grilled bread that is rubbed with garlic and topped with fresh tomato, basil, and olive oil. However, there are countless variations of bruschetta that incorporate different ingredients and flavors. One such variation is anchovy sun-dried tomato bruschetta. This recipe combines the saltiness of anchovies with the sweetness of sun-dried tomatoes to create a delicious and savory topping for crusty bread.
Anchovy Sun-Dried Tomato Bruschetta
To make anchovy sun-dried tomato bruschetta, you will need the following ingredients:
- 1/2 cup sun-dried tomatoes
- 6-8 anchovy fillets, chopped
- 1/4 cup kalamata olives, chopped
- 2 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
- 1 baguette, sliced diagonally
Instructions
- Preheat your oven to 375°F.
- Drain and chop the sun-dried tomatoes into small pieces and put them into a bowl.
- Add the anchovy fillets and kalamata olives to the bowl and mix well.
- Add the minced garlic, olive oil, parsley, salt, and pepper to the bowl and mix well.
- Arrange the sliced baguette on a baking sheet and brush each slice with olive oil.
- Top each slice with a generous spoonful of the anchovy sun-dried tomato mixture.
- Bake the bruschetta in the oven for 8-10 minutes or until the bread is crispy and the topping is heated through.
- Serve the anchovy sun-dried tomato bruschetta hot and enjoy!
Variations
There are many variations of bruschetta that you can try in addition to anchovy sun-dried tomato bruschetta. Here are a few ideas:
- Classic Tomato Bruschetta - Top grilled bread with diced fresh tomatoes, minced garlic, basil, and olive oil.
- Prosciutto and Fig Bruschetta - Top grilled bread with thinly sliced prosciutto, sliced fresh figs, crumbled blue cheese, and balsamic glaze.
- Avocado and Feta Bruschetta - Top grilled bread with mashed avocado, crumbled feta cheese, diced tomatoes, red onion, and lime juice.
- Mushroom and Goat Cheese Bruschetta - Top grilled bread with sautéed mushrooms, crumbled goat cheese, minced garlic, and thyme.
Conclusion
In conclusion, anchovy sun-dried tomato bruschetta is a tasty and easy-to-make appetizer that is perfect for serving at parties or enjoying as a snack. With its unique combination of flavors and textures, it is sure to impress your guests and leave them wanting more. So, give this recipe a try, and don't be afraid to experiment with different variations of bruschetta to find your perfect combination of ingredients!
Tip 1: Choose the Right Bread
When making bruschetta, choosing the right bread is essential, and sourdough or baguette works the best for the anchovy sun-dried tomato bruschetta. The bread should be cut in thick slices to hold the toppings firmly and should be toasted lightly to add texture to the bruschetta.How to Toast Bread for Bruschetta?
- Preheat the oven at 350 Fahrenheit.
- Cut the bread in thick slices and brush them with olive oil.
- Place the bread slices on a baking sheet and sprinkle salt and pepper on them.
- Bake the bread slices for 8 to 10 minutes until they are golden brown and crispy.
Tip 2: Use High-Quality Ingredients
Since anchovy sun-dried tomato bruschetta is a simple recipe, the quality of ingredients plays a significant role in the flavor of the dish. Use high-quality sun-dried tomatoes, good quality anchovies, and freshly squeezed lemon juice to enhance the taste of the dish. Using fresh ingredients also makes the dish healthier and more nutritious.Choosing Sun-Dried Tomatoes:
When selecting sun-dried tomatoes for the bruschetta, choose the ones that are oil-packed or packed in a vacuum-sealed package. These types of sun-dried tomatoes are soft, pliable, and have a richer taste. Avoid using sun-dried tomatoes that are packed in plastic bags or in the bulk section; they are often dry, chewy and lack flavor.Tip 3: Properly Combine the Flavors
Anchovy sun-dried tomato bruschetta has a combination of various flavors that need to be balanced properly. The anchovies are salty, and the sun-dried tomatoes are sweet; combining them with acidic ingredients such as lemon juice, capers or vinegar adds a refreshing tang that cuts through the rich flavors. After combining the ingredients, let the bruschetta sit for a few minutes to allow the flavors to meld together.Ingredients for Anchovy Sun-Dried Tomato Bruschetta:
- Sourdough or Baguette Bread
- Anchovies
- Sun-Dried Tomatoes
- Garlic Cloves
- Lemon Juice
- Olive Oil
- Capers
- Parsley
- Salt
- Pepper
Tip 4: Serve at the Right Temperature
Bruschetta is best served at room temperature or slightly warm, this allows the flavors to develop and combine. After toasting the bread, let it cool down for a while, so it is not too hot while adding the toppings. If the bread is too hot, the toppings will slide off or become watery, affecting the texture of the dish.How to Store Leftover Bruschetta?
If you have any leftover anchovy sun-dried tomato bruschetta, store it in an airtight container in the fridge. You can reheat it in the oven or microwave, but the bread will lose its crunchiness. So, it is best to eat it as soon as you make it.Tip 5: Experiment with Different Toppings
Anchovy sun-dried tomato bruschetta is a versatile recipe, and you can experiment with different toppings depending upon your preferences. You can add chopped olives, chopped bell peppers, or change the herbs from parsley to basil or oregano. Adding cheese like Feta or Parmesan to the recipe also gives it a unique flavor.Other Variations of Bruschetta:
- Classic Tomato Bruschetta - Fresh tomatoes, basil, garlic, and extra virgin olive oil.
- Caprese Bruschetta - Mozzarella cheese, tomatoes, and basil.
- Roasted Red Pepper Bruschetta - Roasted red peppers, garlic, basil, and balsamic vinegar.