Zutaten für Anchovy Sun Dried Tomato Bruschetta
- 1 cup oil-packed sun-dried tomatoes (drained)
- 1/4 cup anchovy fillets (packed in oil)
- 1 clove garlic
- 1 tablespoon fresh chopped tomatoes
- 1/4 teaspoon salt and 1/8 teaspoon black pepper
- a few dashes hot sauce
- 1 tablespoon grated Asiago cheese
- 2 tablespoons olive oil (from sun-dried tomato jar)
- 1 loaf baguette
- 1 tablespoon grated Parmesan cheese
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Zubereitung von Anchovy Sun Dried Tomato Bruschetta
- Preheat oven to 300°F (150°C).
- Slice a baguette (about 1 loaf) into 1/2-inch thick slices. Lightly brush both sides with 2 tablespoons olive oil from the sun-dried tomato jar.
- Arrange bread slices on a baking sheet and bake for 15-20 minutes, or until golden brown and crisp. Let cool completely.
- While bread is toasting, prepare the bruschetta topping. In a food processor, combine 1 cup oil-packed sun-dried tomatoes (drained), 1/4 cup anchovy fillets (packed in oil), 1 clove garlic, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and a few dashes of your favorite hot sauce.
- Process until a smooth paste forms. Let stand for at least 30 minutes to allow flavors to meld.
- Spread the anchovy mixture evenly onto the toasted bread slices.
- Top each bruschetta with 1 tablespoon of fresh chopped tomatoes.
- Sprinkle with 1 tablespoon of grated Parmesan cheese (or your favorite cheese).
- Bake at 375°F (190°C) for 10-15 minutes, or until cheese is melted and golden brown and heated through.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
2g
Fat
10g
Carbs
0g
