Anchovy and Sun-Dried Tomato Bruschetta

Prep Time
Cook Time
Ready In

Recipe: #3310

December 03, 2011

"Anchovy and sun dried tomato - great combination. Keep a supply of toasts in a tin box so you always have some on hand. You may make this spread the day before to cut back on the work at Party time. This recipe was inspired by Derf's Crostini recipe"

Original is 12 servings


  • Serving Size: 1 (143.3 g)
  • Calories 113.6
  • Total Fat - 2.4 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 15.3 mg
  • Sodium - 156.8 mg
  • Total Carbohydrate - 14.7 g
  • Dietary Fiber - 1.9 g
  • Sugars - 3.1 g
  • Protein - 8.9 g
  • Calcium - 51.1 mg
  • Iron - 1 mg
  • Vitamin C - 15.6 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Lightly paint the bread slices with oil and bake them in a 300f oven for approximately 20 minutes or until they are crisp dry.

Step 2

In your food processor, process the sun dried tomatoes, anchovies, garlic, hot sauce, salt and pepper. Process until you have a fine spreadable mixture

Step 3

Spread the mixture on the dry toasts, top with chopped tomatoes and asiago cheese

Step 4

Place them on a cookie sheet bake in 375 oven for approximately 15 minutes or until they are heated through and the cheese is golden


No special items needed.

1 Reviews


I asked Bergy if she minded me reviewing her recipe if I used a ready-made sun-dried tomato pesto (since I already had a jar of that and wanted to use it up before making anything new) and she thought it would be ok. I can't imagine the pestos being very much different. I also used some anchovy paste from a tube instead of a tin, since I keep the tubed stuff around for making caesar salad dressing. I had to figure out how much of each to use: and I thought each sun-dried tomato would amount to about a tablespoon, so if using 8, I figured 1/2 cup pesto. For the anchovy paste, I added it to the pesto until it seemed salty enough and had enough anchovy flavor, which turned out to be 3 teaspoons. The rest I made as planned. These are really quite delicious! If you detest anchovy just omit it and do make the recipe because it is divine. I found that if I baked the toasts ahead, it was easy enough to assemble later in only a few minutes so that makes this perfect for entertaining. This was served as a first course with chicken marsala. Thanks, Bergy, for sharing!


review by:
(20 Jun 2014)

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