Anchovy and Sun-Dried Tomato Bruschetta
Recipe: #3310
December 03, 2011
Categories: Tomato, Garlic, Appetizers, Christmas, New Years, Oven Bake, Vegetarian, more
"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"
Ingredients
Nutritional
- 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
Tips
No special items needed.