Anchovy Crostini With Onion And Raisin Relish Recipes

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ANCHOVY CROSTINI



Anchovy Crostini image

This recipe was in the Australian Womens Weekly Italian cookbook. This crostini recipe is really good. My friends love them. I usually keep some toast rounds on hand so I can make them up in a hurry. Serve them at a cocktail party or as an appetizer before dinner. I make up a batch of the anchovie mix split it into four place each in small plastic bag & freeze for future use - , I have also frozen the toasts with the anchovie spread on them then just decorate before popping into the oven.. I prefer freezing the spread separately.

Provided by Bergy

Categories     Lunch/Snacks

Time 35m

Yield 24 Crostini

Number Of Ingredients 13

12 slices white bread (or 24 slices of a baguette)
1 ounce virgin olive oil
1 1/2 ounces butter
2 tablespoons all-purpose flour
1 cup milk
3 tablespoons grated parmesan cheese
3 ounces mushrooms, finely diced
2 teaspoons anchovy paste
2 tablespoons grated parmesan cheese
1 (50 g) can rolled anchovy fillets
6 stuffed olives
1/4 red pepper
salt and pepper

Steps:

  • Cut 2" circles from the bread (or use the 1/4" baguette slices).
  • Brush both sides of the bread with the olive oil.
  • Place on a cookie sheet and bake in moderate oven for 10 min or until golden brown (You can make up a whole lot of these toasts for future use as they store well in a closed tin).
  • Melt butter in a frypan.
  • Add flour, mixing well and cook for 1 minute.
  • Add milk and stir over moderate heat until it boils& thickens, remove from heat.
  • Add 3 tbsp parmesan,Salt& pepper& mushrooms.
  • Mix well.
  • Add anchovy paste and stir through. The mixture looks a bit loose but it will bake perfectly
  • Spread 2 teasp on each toast and generously sprinkle with the extra parmesan. I do this just before I am ready to bake them. however it can be done and then freeze them for future use
  • Slice the olives and put a slice of olive on some of the crostinis.
  • Put a rolled anchovy on some.
  • Put a thin slice on red pepper on the remaining crostinis.
  • Bake in a hot oven (400F degrees) for 10 minutes or until they are bubbly and brown on top.
  • Serve and wait for the rave revues.

CROSTINI WITH ANCHOVY BUTTER AND CHEESE



Crostini with Anchovy Butter and Cheese image

Garlic bread done even better: the salty, buttery, garlicky topping makes these toasts absolutely addictive.

Yield makes 24

Number Of Ingredients 9

1/4 cup (1/2 stick) unsalted butter
4 anchovy fillets, drained and chopped
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon chopped fresh thyme
1 teaspoon minced garlic
1/2 teaspoon minced lemon zest
1/4 teaspoon crushed red pepper flakes
12 1/2-inch-thick baguette slices
1 cup shredded Provolone cheese

Steps:

  • Melt the butter in a small, heavy skillet over medium heat. Add the anchovies and stir until they dissolve, about 3 minutes. Stir in the parsley, thyme, garlic, lemon zest, and crushed red pepper flakes.
  • Preheat the oven to 425°F. Arrange the bread slices on a large baking sheet. Brush with the anchovy mixture, then sprinkle with the cheese. Bake until the cheese melts and the bread is golden, about 10 minutes.

CROSTINI WITH ANCHOVY TAPENADE



Crostini with Anchovy Tapenade image

Provided by Valerie Bertinelli

Categories     appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 9

1 baguette, sliced into thin rounds
2 tablespoons olive oil, plus more for the bread
1 1/2 cups mixed pitted olives
1/4 cup fresh basil leaves
1/4 cup fresh flat-leaf parsley leaves
1 tablespoon lemon juice
3 flat anchovy fillets
1 clove garlic, chopped
1 roasted red bell pepper

Steps:

  • Preheat the oven to 375 degrees F. Brush the bread lightly with oil on one side and arrange on a baking sheet. Bake until lightly dried out, about 10 minutes.
  • Meanwhile, combine the olives, basil, parsley, oil, lemon juice, anchovy fillets, garlic and bell pepper in a food processor and pulse until very finely chopped.
  • Transfer to a small serving bowl and serve with the crostini.

SIMPLE CROSTINI



Simple Crostini image

Crostini are perfect spooned high with your pick of toppings.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 30m

Yield Makes 60

Number Of Ingredients 10

1 baguette (8 to 10 ounces), sliced 1/4 inch thick (about 60 slices)
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
White-Bean and Caper Crostini
Tomato-Basil Crostini
Artichoke-Dill Crostini
Salami-Ricotta Crostini
Pesto-Bocconcini Crostini
Goat Cheese and Sun-Dried Tomatoes Crostini
Goat Cheese and Sun-Dried Tomatoes Crostini

Steps:

  • Preheat oven to 350 degrees. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper.
  • Bake, rotating sheets halfway through, until golden, 15 to 20 minutes (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets. Top crostini with desired toppings, and serve.

Nutrition Facts : Calories 36 g, Fat 3 g, Protein 1 g

CHEESE CROSTINI WITH ANCHOVY HERB BUTTER



Cheese Crostini with Anchovy Herb Butter image

Provided by Giada De Laurentiis

Categories     appetizer

Time 30m

Yield 24 crostini

Number Of Ingredients 9

1/4 cup (1/2 stick) butter
4 anchovy fillets, drained, chopped
1 to 2 tablespoons chopped fresh Italian parsley
1 teaspoon chopped fresh thyme leaves
1 teaspoon minced garlic
1/2 teaspoon minced lemon zest
1/4 teaspoon dried crushed red pepper flakes
12 (2 by 1/3-inch thick) slices rustic crusty white bread
1 cup grated Provolone

Steps:

  • Preheat oven to 425 degrees F.
  • Melt the butter in a heavy small skillet over medium heat. Add the anchovies and stir until they dissolve, about 3 minutes. Stir in the herbs, garlic, lemon zest, and crushed red pepper.
  • Arrange the bread slices on a large baking sheet. Brush with the anchovy mixture. Sprinkle with the cheese. Bake until the cheese melts and the bread is golden, about 10 minutes. Cut the bread slices in halves and serve.

ANCHOVY CROSTINI WITH ONION-AND-RAISIN RELISH



Anchovy Crostini with Onion-and-Raisin Relish image

Bring a taste of Venice to your next cocktail hour by pairing sweet-and-sour anchovy crostini with our Prosecco Cocktails with Red Vermouth and Blackberries.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 11

2 medium onions, thinly sliced
1 bay leaf
3 tablespoons extra-virgin olive oil
1/4 cup dry white wine
1/4 cup white balsamic vinegar, or white-wine vinegar
1/4 cup golden raisins
1/4 cup pine nuts, toasted until golden
Coarse salt and freshly ground pepper
1 head radicchio, preferably radicchio di Treviso, thinly sliced crosswise
18 thin slices baguette
36 oil-packed white-anchovy fillets (about 4 ounces)

Steps:

  • Cook onions with bay leaf in oil over medium heat until soft, about 10 minutes. Remove pan from heat, and add wine and vinegar. Return to heat, and bring to a simmer, cooking until liquid has almost evaporated, about 7 minutes. Stir in raisins and pine nuts, and season with salt and pepper. Let stand until cool; discard bay leaf.
  • Place a small amount of radicchio on each slice of bread. Top with a spoonful of onion mixture. Remove anchovies from oil, and place 2 on each slice.

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