Savory Anchovy & Sun-Dried Tomato Bruschetta
Elevate your appetizer game with this delightful Bruschetta featuring sun-dried tomatoes and anchovy fillets, inspired by classic Italian flavors. This recipe is a delightful fusion crafted from inventive experimentation, and the end result is an enticing blend of umami-rich anchovies, tangy sun-dried tomatoes, and fresh ingredients, all perched atop toasted bread. Ideal for gatherings, you can prepare the toasts and spread in advance, ensuring you can whip these up in just moments before your guests arrive. Enjoy the convenience and the deliciously bold flavors that make this bruschetta a standout at any gathering!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Sun-dried tomatoes packed in oil
8 (well drained)
Anchovy fillets
7-8 (from 1 small tin)
Garlic cloves
4 (peeled)
Fresh tomatoes
1 medium (chopped)
Salt
to taste
Pepper
to taste
Hot sauce (Peri-Peri Tabasco or your choice)
6 drops
Asiago cheese or Parmesan cheese
6 teaspoons (grated)
Lite olive oil
3 tablespoons
Virgin olive oil
3 tablespoons
Instructions
1
Preheat your oven to 300°F (150°C). Slice the bread into 1/2-inch thick slices and arrange them on a baking tray.
2
Lightly brush both sides of the bread slices with olive oil, ensuring an even coating.
3
Toast the bread in the oven for approximately 20 minutes, or until the slices are crispy and dry. Allow them to cool completely, then store them in an airtight container until you are ready to serve.
4
In a food processor or a handheld chopper, combine the sun-dried tomatoes, anchovy fillets, garlic cloves, salt, pepper, and hot sauce.
5
Process the mixture until it reaches a fine, spreadable consistency. For optimum flavor development, allow it to rest for at least 30 minutes to an hour.
6
When you're ready to serve, take the toasted bread and spread a generous amount of the anchovy and sun-dried tomato mixture on each slice.
7
Top each bruschetta with freshly chopped tomatoes and sprinkle with grated cheese of your choice.
8
Preheat the oven to 375°F (190°C) and place the prepared bruschetta on a baking sheet. Bake for approximately 15 minutes, or until the cheese is melted and golden.
9
Serve warm and enjoy the burst of flavors with your guests!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the flavor profile of the Savory Anchovy & Sun-Dried Tomato Bruschetta?
This bruschetta offers a delightful fusion of umami-rich anchovies, tangy sun-dried tomatoes, and fresh ingredients with a hint of spice.
How many sun-dried tomatoes are required for this recipe?
You will need 8 sun-dried tomatoes packed in oil, ensuring they are well drained before use.
How many anchovy fillets should I use?
The recipe calls for 7 to 8 anchovy fillets, which is typically the amount found in one small tin.
How many garlic cloves are included in the spread?
The recipe uses 4 peeled garlic cloves to add a bold flavor to the sun-dried tomato and anchovy mixture.
What kind of hot sauce is recommended?
The recipe suggests using 6 drops of Peri-Peri Tabasco or a hot sauce of your choice.
Which cheeses are best for topping this bruschetta?
Grated Asiago cheese or Parmesan cheese are the recommended choices for this recipe.
What are the two types of olive oil used in the recipe?
The recipe uses 3 tablespoons of lite olive oil and 3 tablespoons of virgin olive oil.
How thick should the bread slices be cut?
The bread should be sliced into pieces that are approximately 1/2-inch thick.
What is the initial oven temperature for toasting the bread?
The oven should be preheated to 300°F (150°C) for the initial bread toasting phase.
How long should the bread be toasted initially?
Toast the bread for approximately 20 minutes, or until the slices are crispy and dry.
Can the toasted bread be stored for later use?
Yes, once the toasted bread has cooled completely, you can store it in an airtight container until you are ready to serve.
How do I make the anchovy and sun-dried tomato spread?
Combine sun-dried tomatoes, anchovies, garlic, salt, pepper, and hot sauce in a food processor or handheld chopper until fine and spreadable.
How long should the spread rest before serving?
For optimum flavor development, allow the mixture to rest for at least 30 minutes to an hour.
Are fresh tomatoes used in this recipe?
Yes, one medium fresh tomato is chopped and used as a topping for the bruschetta before the final bake.
What is the final baking temperature for the assembled bruschetta?
The oven should be preheated to 375°F (190°C) for the final baking step.
How long do I bake the bruschetta after adding the toppings?
Bake the prepared bruschetta for approximately 15 minutes, or until the cheese is melted and golden.
Is this recipe suitable for a party or gathering?
Yes, it is ideal for gatherings because the bread and spread can be prepared in advance for quick final assembly.
How many total ingredients are used in this recipe?
There are 10 main ingredients used in this Savory Anchovy & Sun-Dried Tomato Bruschetta recipe.
Should the bread be brushed with oil before toasting?
Yes, lightly brush both sides of the bread slices with olive oil to ensure an even coating before putting them in the oven.
What is the category of this dish?
This dish is classified as an appetizer or party food with Italian-inspired flavors.
Is the salt and pepper measured specifically?
No, salt and pepper are added to taste according to your personal preference.
Can I use a handheld chopper for the mixture?
Yes, either a food processor or a handheld chopper can be used to achieve the desired spreadable consistency.
Does the recipe require peeling the garlic?
Yes, the recipe specifies using 4 peeled garlic cloves.
Is this bruschetta served warm or cold?
It is best served warm immediately after the cheese has melted and turned golden in the oven.
What makes the anchovies umami-rich in this dish?
Anchovy fillets naturally contain high levels of glutamate, providing a deep savory or 'umami' flavor that balances the tangy tomatoes.
Can I use different types of bread?
While the recipe doesn't specify a type, a baguette or Italian loaf works best for slicing into 1/2-inch pieces.
How much cheese is used per bruschetta?
The recipe calls for a total of 6 teaspoons of grated cheese to be distributed across the bruschetta slices.
Do I need to cook the fresh tomato topping?
The fresh tomatoes are baked along with the bread and spread during the final 15-minute baking stage.
What is the primary benefit of preparing the toasts in advance?
Preparing the toasts and spread in advance allows you to whip the appetizer together in just moments before guests arrive.
Are there specific tags associated with this recipe?
Yes, common tags include bruschetta, appetizer, savory, Italian, anchovy, and sun-dried tomato.