Anchovy Sun Dried Tomato Bruschetta Food

SUN DRIED TOMATO BRUSCHETTA

Steps:

• Preheat the oven to 425°F
• Place the bread slices on a parchment lined baking sheet, brush with olive oil on each side and transfer to the oven. Toast the slices on each side until lightly golden, about 6 minutes per side. Remove from the oven and allow to cool on the pan.
• In a fine-mesh strainer drain the oil from the tomatoes and spread onto a paper towel-lined plate. With a pad of folded paper towels, blot off as much of the oil as possible. Place the tomatoes on a cutting board and give them a rough chop.
• Spread one tablespoon of the feta cream on each bread slice, add a tablespoon of chopped tomatoes and garnish with oregano. Arrange on a serving plate and enjoy!

SUN-DRIED TOMATO BRUSCHETTA WITH GOAT CHEESE

Steps:

• Preheat broiler.
• Slice your bread, if you have not done so already; place them on a baking sheet which you have lined with aluminum foil (just in case something falls off and tries to burn).
• Place the bread under the broiler and toast until light golden; remove.
• Turn the bread over, place the bread under the broiler and toast just until the bread firms slightly but not golden yet; remove.
• Brush the lighter side with olive oil (you may decline this if you are using tomatoes packed in oil, but it's your choice).
• On top of that lay out some basil leaves to cover the top of the bread.
• Mince the sun-dried tomatoes and sprinkle on top of the basil; I use regular dried on mine that are still pliant like raisins; if yours are hard you may need to have soaked them in warm water in advance and squeezed dry then mince; but you can do that now, no biggie.
• On top of the tomatoes sprinkle a generous amount of goat cheese and tap down so it doesn't fall off.
• If you like you can add a pinch of sea salt but I didn't.
• Place the bruschettas under the broiler and toast just until the cheese starts to soften and the edges get nice and brown; serve.

ANCHOVY & SUN-DRIED TOMATO BRUSCHETTA

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.

SUN-DRIED TOMATO BRUSCHETTA

Steps:

• Pour boiling water over tomatoes for 30 minutes, remove and pat dry.
• Slice and toast bread.
• Rub both sides of each slice with split garlic clove.
• Place tomatoes in a shallow bowl and mix with olive oil and seasonings.
• Place tomato mixture on each slice of bread and top with parmesan cheese.
• Place bread on baking sheet and stick under broiler until cheese bubbles and browns.

CHICKEN AND SUN-DRIED TOMATO BRUSCHETTA

Steps:

• Place the chicken and 1 cup salad dressing in a bowl.
• Cover, and marinate at least 3 hours in the refrigerator.
• Preheat the grill for high he.
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• Lightly oil the grill grate.
• Discard dressing used for marinating, and grill chicken 7 minutes per side, or until juices run clear.
• Cool and shred.
• In a large bowl, mix the cooked chicken, spinach, feta cheese, sun-dried tomatoes, and remaining dressing.
• Brush the focaccia bread with olive oil, and cook 1 minute per side on the prepared grill, or until lightly toasted.
• Place portions of the chicken mixture on the toasted focaccia to serve.