Anchovy Sun Dried Tomato Bruschetta Recipe

Ingredients for Anchovy Sun Dried Tomato Bruschetta

• Sun Dried Tomatoes Packed In Oil
• Anchovy Fillets
• Garlic Cloves
• Tomatoes
• Salt & Pepper
• A few dashes of your favorite hot sauce
• Asiago Cheese
• Lite Olive Oil

How to Make Anchovy Sun Dried Tomato Bruschetta

1. Preheat oven to 300°F (150°C).
2. 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.
3. Arrange bread slices on a baking sheet and bake for 15-20 minutes, or until golden brown and crisp. Let cool completely.
4. 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.
5. Process until a smooth paste forms. Let stand for at least 30 minutes to allow flavors to meld.
6. Spread the anchovy mixture evenly onto the toasted bread slices.
7. Top each bruschetta with 1 tablespoon of fresh chopped tomatoes.
8. Sprinkle with 1 tablespoon of grated Parmesan cheese (or your favorite cheese).
9. Bake at 375°F (190°C) for 10-15 minutes, or until cheese is melted and golden brown and heated through.