Crostini With Sun Dried Tomato And Anchovy Food

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CROSTINI WITH SUN-DRIED TOMATO JAM



Crostini with Sun-Dried Tomato Jam image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

One 8-ounce jar sun-dried tomatoes packed in oil, drained and chopped, oil reserved
1 tablespoon olive oil
1/2 onion, thinly sliced
1 clove garlic, minced
2 tablespoons sugar
1/4 cup red wine vinegar
1 cup water
1/2 cup chicken broth
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 baguette, cut into 3/4-inch slices
1/4 cup olive oil
Salt
Freshly ground black pepper
5 ounces goat cheese, room temperature
2 teaspoons chopped fresh thyme leaves

Steps:

  • For the sun-dried tomato jam:
  • Place a medium saucepan over medium heat. Add the chopped sun-dried tomatoes, 1 tablespoon of the reserved sun-dried tomato oil, olive oil, onion, and garlic. Stir and cook until the onions are soft and beginning to brown at the edges, about 5 to 7 minutes. Add the sugar, vinegar, water, chicken broth, thyme, salt, and pepper. Bring the liquid to a boil, reduce the heat, and simmer, covered, for 30 minutes. Remove the cover and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 5 to 10 more minutes. Remove from the heat and set aside.
  • For the crostini:
  • Preheat the oven to 400 degrees F. Line a baking sheet with foil.
  • Place the baguette slices on the baking sheet. Using a pastry brush, lightly coat the baguette slices with olive oil. Sprinkle with salt and pepper. Bake until lightly toasted, about 8 minutes.
  • Place the soft goat cheese in a small bowl. Stir in the thyme.
  • To assemble:
  • Spread the crostini with sun-dried tomato jam and top with the goat cheese and herb mixture. Transfer to a serving plate and serve.

SUN-DRIED TOMATO AND BASIL CROSTINI



Sun-Dried Tomato and Basil Crostini image

Tasty low cal appy. Can be doubled or tripled for company. Marinating time 30 minutes. From Cooking Smart for a Healthy Heart.

Provided by Derf2440

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

16 sun-dried tomatoes, not oil packed
1/2 cup fat-free Italian salad dressing
1/3 loaf French bread (about 6 oz)
6 large fresh basil leaves

Steps:

  • Put tomatoes in medium bowl.
  • Add 6 tablespoons dressing and toss to coat evenly.
  • Marinate at room temperature 30 minutes.
  • Cut bread diagonally into 8 slices, about 1/2 inch thick.
  • Stack basil leaves and tightly roll up lengthwise.
  • Cut crosswise into very thin slices to make chiffonade.
  • Meanwhile, preheat oven to 350 degrees.
  • Arrange slices of bread on baking sheet and brush both sides with remaining dressing.
  • Bake until light golden, about 3 minutes on each side.
  • Divide tomatoes evenly among bread slices.
  • Bake until heated through, about 4 minutes.
  • Sprinkle with basil and keep warm.
  • Serve 2 crostini per person.

ANCHOVY CROSTINI



Anchovy Crostini image

This recipe was in the Australian Womens Weekly Italian cookbook. This crostini recipe is really good. My friends love them. I usually keep some toast rounds on hand so I can make them up in a hurry. Serve them at a cocktail party or as an appetizer before dinner. I make up a batch of the anchovie mix split it into four place each in small plastic bag & freeze for future use - , I have also frozen the toasts with the anchovie spread on them then just decorate before popping into the oven.. I prefer freezing the spread separately.

Provided by Bergy

Categories     Lunch/Snacks

Time 35m

Yield 24 Crostini

Number Of Ingredients 13

12 slices white bread (or 24 slices of a baguette)
1 ounce virgin olive oil
1 1/2 ounces butter
2 tablespoons all-purpose flour
1 cup milk
3 tablespoons grated parmesan cheese
3 ounces mushrooms, finely diced
2 teaspoons anchovy paste
2 tablespoons grated parmesan cheese
1 (50 g) can rolled anchovy fillets
6 stuffed olives
1/4 red pepper
salt and pepper

Steps:

  • Cut 2" circles from the bread (or use the 1/4" baguette slices).
  • Brush both sides of the bread with the olive oil.
  • Place on a cookie sheet and bake in moderate oven for 10 min or until golden brown (You can make up a whole lot of these toasts for future use as they store well in a closed tin).
  • Melt butter in a frypan.
  • Add flour, mixing well and cook for 1 minute.
  • Add milk and stir over moderate heat until it boils& thickens, remove from heat.
  • Add 3 tbsp parmesan,Salt& pepper& mushrooms.
  • Mix well.
  • Add anchovy paste and stir through. The mixture looks a bit loose but it will bake perfectly
  • Spread 2 teasp on each toast and generously sprinkle with the extra parmesan. I do this just before I am ready to bake them. however it can be done and then freeze them for future use
  • Slice the olives and put a slice of olive on some of the crostinis.
  • Put a rolled anchovy on some.
  • Put a thin slice on red pepper on the remaining crostinis.
  • Bake in a hot oven (400F degrees) for 10 minutes or until they are bubbly and brown on top.
  • Serve and wait for the rave revues.

CROSTINI WITH SUN-DRIED TOMATO JAM



Crostini With Sun-Dried Tomato Jam image

I watched Giada make this on TV today and it looks Fabulous! Looks like it would make a great appetizer or light lunch or dinner with a salad.

Provided by cookiedog

Categories     Spreads

Time 1h

Yield 5-6 serving(s)

Number Of Ingredients 17

1 (8 ounce) jar sun-dried tomatoes packed in oil, drained and chopped, oil reserved
1 tablespoon olive oil
1/2 onion, thinly sliced
1 garlic clove, minced
2 tablespoons sugar
1/4 cup red wine vinegar
1 cup water
1/2 cup chicken broth
1 teaspoon chopped fresh thyme leave
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 baguette, cut into 3/4-inch slices
1/4 cup olive oil
salt
fresh ground black pepper
5 ounces goat cheese, room temperature
2 teaspoons chopped fresh thyme leaves

Steps:

  • For the Sun-dried Tomato Jam: Place a medium saucepan over medium heat. Add the chopped sun-dried tomatoes, 1 tablespoon of the reserved sun-dried tomato oil, olive oil, onion, and garlic. Stir and cook until the onions are soft and beginning to brown at the edges, about 5 to 7 minutes. Add the sugar, vinegar, water, chicken broth, thyme, salt, and pepper. Bring the liquid to a boil, reduce the heat, and simmer, covered, for 30 minutes. Remove the cover and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 5 to 10 more minutes. Remove from the heat and set aside.
  • For the Crostini: Preheat the oven to 400 degrees F. Line a baking sheet with foil.
  • Place the baguette slices on the baking sheet. Using a pastry brush, lightly coat the baguette slices with olive oil. Sprinkle with salt and pepper. Bake until lightly toasted, about 8 minutes.
  • Place the soft goat cheese in a small bowl. Stir in the thyme.
  • To assemble: Spread the crostini with Sun-Dried Tomato Jam and top with the goat cheese and herb mixture. Transfer to a serving plate and serve.

Nutrition Facts : Calories 597.6, Fat 31.2, SaturatedFat 9.2, Cholesterol 22.4, Sodium 1129.8, Carbohydrate 65.1, Fiber 5.6, Sugar 6.5, Protein 17.1

ANCHOVY & SUN-DRIED TOMATO BRUSCHETTA



Anchovy & Sun-Dried Tomato Bruschetta image

I was looking at Dorothy Parks Crostini recipe (it's very good) and thought no I'll add a few ingredients and make bruschettas. This recipe is the result of guess and by golly and by golly it is good (my opinion). The nice thing is if you plan it right they take seconds to put together before serving. Make the toasts well in advance and the spread the day before. I store my opened Sun dried tomatoes in oil in the fridge - If you do this too use the congealed olive oil in the jar to brush on the toast MM

Provided by Bergy

Categories     Spreads

Time 30m

Yield 12 Bruschettas, 6 serving(s)

Number Of Ingredients 9

8 sun-dried tomatoes packed in oil, well drained
7 -8 anchovy fillets (1 small tin)
4 garlic cloves
1 medium tomatoes, fresh, chopped
salt & pepper
6 drops hot sauce (Peri-Peri Tabasco, your favorite)
6 teaspoons asiago cheese or 6 teaspoons parmesan cheese, grated
3 tablespoons lite olive oil
3 tablespoons lite olive oil or 3 tablespoons virgin olive oil

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.

Nutrition Facts : Calories 144.4, Fat 14.6, SaturatedFat 2, Cholesterol 4, Sodium 193.8, Carbohydrate 2.4, Fiber 0.5, Sugar 0.6, Protein 1.9

CROSTINI WITH SUN-DRIED TOMATO AND ANCHOVY



Crostini With Sun-Dried Tomato and Anchovy image

These little toasts are simple to assemble, especially if you have sun-dried tomatoes and anchovies on hand, and are a great snack to have with drinks. This makes eight crostini, enough for four polite diners to have two each before dinner. Scale up if your crowd is a bit more ravenous.

Provided by David Tanis

Categories     finger foods, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 8

8 baguette or ciabatta slices, cut about 1/4-inch thick
1 garlic clove, peeled
1/4 cup chopped sun-dried tomato
4 anchovy fillets
Extra-virgin olive oil
Red-pepper flakes
1 teaspoon fresh rosemary, finely chopped
Flaky salt (optional)

Steps:

  • Toast the bread, then lightly rub each slice with the garlic clove. Just two quick swipes will make it garlicky enough.
  • Spread each toast with about 1 teaspoon sun-dried tomato, and top with half an anchovy fillet.
  • Drizzle each toast with a little olive oil, and sprinkle with red pepper and rosemary. Add a tiny bit of flaky salt and serve.

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