Best 4 Anchovy Sun Dried Tomato Bruschetta Recipes
**Introducing a Flavorful Journey: Anchovy Sun-Dried Tomato Bruschetta and More**
Bruschetta, a classic Italian appetizer, is a symphony of flavors that dances on your palate. Savor the delectable combination of crispy toasted bread, tangy tomatoes, and the irresistible savory notes of anchovies in our Anchovy Sun-Dried Tomato Bruschetta recipe. This easy-to-make appetizer is perfect for any occasion, whether you're hosting a party or simply craving a delightful snack.
But the culinary journey doesn't end there. This article offers a treasure trove of bruschetta variations that will tantalize your taste buds. Embark on a culinary expedition with our Roasted Red Pepper and Goat Cheese Bruschetta, where creamy goat cheese mingles harmoniously with the sweetness of roasted red peppers. Or, indulge in the vibrant flavors of the Caprese Bruschetta, a delightful medley of fresh mozzarella, ripe tomatoes, and fragrant basil.
For those who prefer a vegetarian delight, the Heirloom Tomato and Avocado Bruschetta awaits your indulgence. This vibrant creation showcases the beauty of ripe heirloom tomatoes paired with creamy avocado and a drizzle of tangy balsamic glaze. And for a unique twist, try our Prosciutto and Fig Bruschetta, where the salty prosciutto and sweet figs dance together in perfect harmony.
Each recipe is carefully crafted to deliver a burst of flavors and textures, ensuring an unforgettable culinary experience. With step-by-step instructions and stunning visuals, these recipes are accessible to home cooks of all levels. So, gather your ingredients, prepare your taste buds, and embark on a delightful journey of bruschetta bliss.
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.
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
Tips:
- Choose ripe and flavorful tomatoes. Sun-dried tomatoes are a key ingredient in this recipe, so it's important to use the best ones you can find. Look for tomatoes that are deep red in color and have a sweet, slightly tangy flavor.
- Don't overcook the anchovies. Anchovies can quickly become tough and chewy, so it's important to cook them just until they are opaque. About 1 minute per side is usually sufficient.
- Use a good quality olive oil. Olive oil is another important ingredient in this recipe, so it's worth investing in a good one. Look for an olive oil that is extra virgin and has a fruity, peppery flavor.
- Toast the bread before assembling the bruschetta. Toasting the bread will help it to stand up to the toppings and prevent it from becoming soggy.
- Assemble the bruschetta just before serving. This will help to prevent the bread from becoming soggy.
Conclusion:
This anchovy sun-dried tomato bruschetta is a delicious and easy appetizer that is perfect for any occasion. It's made with just a few simple ingredients and can be assembled in minutes. The combination of salty anchovies, sweet sun-dried tomatoes, and creamy cheese is irresistible. So next time you're looking for a quick and tasty snack or appetizer, give this recipe a try. You won't be disappointed!
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