Anchovy And Garlic Toast Food

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ANCHOVY AND GARLIC TOAST



Anchovy and Garlic Toast image

With just a few high-quality ingredients and less than 10 minutes, you can make this appetizer. "Delicious" doesn't even begin to describe this: If I'm starting with this, then I know the rest of the meal will knock your socks off.

Provided by Antonia Lofaso

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 7

1 large baguette (12 inches), halved crosswise, then lengthwise
1 garlic clove
4 tablespoons extra-virgin olive oil
5 tablespoons high-quality, unsalted grass-fed butter, at room temperature
24 olive oil-packed anchovies, cut in half crosswise on a bias, preferably Cetara
Flaky sea salt, such as Maldon, for serving
2 tablespoons chopped Italian parsley

Steps:

  • Preheat the broiler. Put the halved baguette on a baking sheet. Rub the cut sides with the garlic clove, then drizzle with the olive oil and spread the butter on evenly.
  • Place the cut anchovies evenly on the bread and broil until brown and bubbly, about 4 minutes. Cut into 12 even pieces, crunch some salt over the top and sprinkle with chopped parsley.

GARLIC ANCHOVY LINGUINE



Garlic Anchovy Linguine image

This is a fabulous recipe for a light and flavorful pasta dish that's full of veggies. The mixture of anchovies and garlic creates an amazing flavor and aroma, and the crushed red pepper flakes add a nice kick. This recipe can handle as much garlic as you like, so push it to the limit.

Provided by Rachel

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 13

6 tablespoons extra-virgin olive oil
6 cloves garlic, chopped
¾ cup finely chopped broccoli florets
½ cup sliced mushrooms
6 ounces anchovy fillets, chopped
1 cup water
¼ cup chopped green onions
½ cup diced tomatoes
2 tablespoons finely chopped fresh parsley
1 teaspoon extra-virgin olive oil
1 (16 ounce) package linguine pasta
1 ½ tablespoons crushed red pepper flakes
1 pinch black pepper

Steps:

  • Heat 6 tablespoons olive oil in a large skillet over medium heat, then stir in garlic, broccoli, and mushrooms; cook until lightly browned. Add anchovies and water, cover, and simmer for 4 to 5 minutes. Stir in green onions, tomatoes, and parsley, cover again, simmering until vegetables are soft, about 3 to 4 minutes.
  • While the vegetables are cooking, bring a large pot of water and one teaspoon of olive oil to a boil. Add linguine and cook until al dente, about 7 to 8 minutes; drain. Toss with anchovy mixture and crushed red pepper flakes. If desired, season with black pepper. Serve immediately.

Nutrition Facts : Calories 477.2 calories, Carbohydrate 58.6 g, Cholesterol 24.1 mg, Fat 19.3 g, Fiber 3.9 g, Protein 19.3 g, SaturatedFat 3.1 g, Sodium 1052.2 mg, Sugar 3.5 g

ANCHOVY GARLIC SPREAD



Anchovy Garlic Spread image

A change from garlic toast. You need to at least "like" anchovies for this one! Serving size depends on how thick or thin you spread the mixture on each slice of bread.

Provided by Rise3834

Categories     Spreads

Time 8m

Yield 8 slices

Number Of Ingredients 4

1 can flat anchovy
2 tablespoons olive oil
10 -12 cloves garlic
mozzarella cheese (shredded)

Steps:

  • Saute' garlic in oil (do not brown).
  • Add anchovies and cook/saute for a few minutes.
  • Put mixture in blender or food processor and puree.
  • Spread onto sliced French, Sour Dough or Italian bread.
  • Cover each slice with desired amount of cheese.
  • Place under broiler until the cheese becomes bubbly.
  • Note: if you are not terribly fond of anchovies (very salty fish) I would put on a thinner spread.

GARLIC AND ANCHOVY DIP WITH VEGETABLES



Garlic and Anchovy Dip with Vegetables image

Categories     Dairy     Fish     Garlic     Vegetable     Quick & Easy     Low/No Sugar     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1 cup extra-virgin olive oil
1/2 cup (1 stick) unsalted butter
8 canned anchovy fillets, chopped
3 garlic cloves, finely chopped
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
10 celery stalks, cut in half crosswise
6 green onions

Steps:

  • Heat first 4 ingredients in heavy medium skillet over low heat until butter melts and mixture simmers, about 3 minutes. Season with salt and pepper. Transfer to flameproof bowl. Place over candle or canned heat burner. Serve with vegetables.

TOSTADA DE ANCHOA (ANCHOVY TOAST)



Tostada De Anchoa (Anchovy Toast) image

Yet another tapas recipe from Penelope Casas' "Tapas: The Little Dishes of Spain". A great, hearty tapas for those who like anchovies. Times are estimated.

Provided by Halcyon Eve

Categories     Spanish

Time 25m

Yield 12-16 toasts, 6-8 serving(s)

Number Of Ingredients 9

4 tablespoons extra virgin olive oil (a nice, fruity one)
2 tablespoons fresh lemon juice
2 tablespoons minced flat leaf parsley
2 tablespoons minced onions
2 garlic cloves, minced
fresh ground pepper, to taste
oil, for frying
1 thin baguette (12-16 1/4 inch thick slices)
3 (2 ounce) cans anchovies packed in oil, drained (use good quality anchovies)

Steps:

  • Combine olive oil, lemon juice, parsley, onion, garlic, and pepper. Beat together to combine.
  • Heat 1/4 inch oil in a skillet. Fry bread slices until golden and crisp clear through. Drain on paper towels. (Tapas may be prepared ahead to this point).
  • Spread about 1 teaspoon dressing on each slice of bread. Divide anchovy fillets evenly between slices of bread. Serve at room temperature.

Nutrition Facts : Calories 338.5, Fat 13.5, SaturatedFat 2.2, Cholesterol 19.1, Sodium 1286.9, Carbohydrate 40.4, Fiber 2.4, Sugar 0.5, Protein 13.3

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