Crostini With Sun Dried Tomato And Anchovy Recipes

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CROSTINI WITH SUN-DRIED TOMATO AND ANCHOVY



Crostini With Sun-Dried Tomato and Anchovy image

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

8 baguette or ciabatta slices, cut about 1/4-inch thick
1 garlic clove, peeled
1/4 cup chopped sun-dried tomato
4 anchovy fillets
Extra-virgin olive oil
Red-pepper flakes
1 teaspoon fresh rosemary, finely chopped
Flaky salt (optional)

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.

CROSTINI WITH SUN-DRIED TOMATO JAM



Crostini with Sun-Dried Tomato Jam image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

One 8-ounce jar sun-dried tomatoes packed in oil, drained and chopped, oil reserved
1 tablespoon olive oil
1/2 onion, thinly sliced
1 clove garlic, minced
2 tablespoons sugar
1/4 cup red wine vinegar
1 cup water
1/2 cup chicken broth
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 baguette, cut into 3/4-inch slices
1/4 cup olive oil
Salt
Freshly ground black pepper
5 ounces goat cheese, room temperature
2 teaspoons chopped fresh thyme leaves

Steps:

  • For the sun-dried tomato jam:
  • Place a medium saucepan over medium heat. Add the chopped sun-dried tomatoes, 1 tablespoon of the reserved sun-dried tomato oil, olive oil, onion, and garlic. Stir and cook until the onions are soft and beginning to brown at the edges, about 5 to 7 minutes. Add the sugar, vinegar, water, chicken broth, thyme, salt, and pepper. Bring the liquid to a boil, reduce the heat, and simmer, covered, for 30 minutes. Remove the cover and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 5 to 10 more minutes. Remove from the heat and set aside.
  • For the crostini:
  • Preheat the oven to 400 degrees F. Line a baking sheet with foil.
  • Place the baguette slices on the baking sheet. Using a pastry brush, lightly coat the baguette slices with olive oil. Sprinkle with salt and pepper. Bake until lightly toasted, about 8 minutes.
  • Place the soft goat cheese in a small bowl. Stir in the thyme.
  • To assemble:
  • Spread the crostini with sun-dried tomato jam and top with the goat cheese and herb mixture. Transfer to a serving plate and serve.

CROSTINI WITH SUN-DRIED-TOMATO TAPENADE



Crostini with Sun-Dried-Tomato Tapenade image

Categories     Food Processor     Olive     Tomato     Bake     Cocktail Party     Capers     Bon Appétit

Yield Makes about 36

Number Of Ingredients 7

1 cup pitted Kalamata olives or other brine-cured black olives
3/4 cup drained oil-packed sun-dried tomatoes
2/3 cup olive oil
1/4 cup drained capers
3/4 teaspoon dried oregano
1 French-bread baguette, cut into 1/2-inch-thick slices
Additional olive oil

Steps:

  • Using on/off turns, finely chop olives and tomatoes in processor. Add 2/3 cup oil, capers, and oregano; blend to coarse puree. Transfer to bowl. (Tapenade can be made 3 days ahead. Cover; refrigerate. Bring to room temperature before using.)
  • Preheat oven to 350°F. Place bread slices on baking sheet. Brush lightly with additional oil. Bake until golden, about 10 minutes. Spread tomato tapenade on toasts and serve.

ANCHOVY & SUN-DRIED TOMATO BRUSCHETTA



Anchovy & Sun-Dried Tomato Bruschetta image

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

8 sun-dried tomatoes packed in oil, well drained
7 -8 anchovy fillets (1 small tin)
4 garlic cloves
1 medium tomatoes, fresh, chopped
salt & pepper
6 drops hot sauce (Peri-Peri Tabasco, your favorite)
6 teaspoons asiago cheese or 6 teaspoons parmesan cheese, grated
3 tablespoons lite olive oil
3 tablespoons lite olive oil or 3 tablespoons virgin olive oil

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

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