Anchovy Bruschetta Bruschetti Di Alici Recipes

Steps:

• Core and chop the tomatoes, then transfer to a colander over a bowl or in the sink. Add the salt and gently stir. Let drain for up to 2 hours.
• Meanwhile, make the garlic oil: In a small saucepan, warm the olive oil and garlic over low heat until the garlic is softened and fragrant, about 5 minutes, making sure the garlic doesn't brown. Set aside to cool.
• Roll the basil leaves up and thinly slice crosswise.
• When the oil is cool and the tomatoes are well drained, combine the tomatoes, garlic oil and basil in a medium bowl. Season with additional salt, to taste. Spoon over toasted bread.

Steps:

• Preheat the oven to 375 degrees F. Soak anchovies in water for 1 hour. Drain, rinse and chop. Using a fork, mash the anchovies, parsley, mint and the garlic in a bowl. Add the olive oil and pepper, to taste. Keep mixing and mashing until you achieve a creamy consistency. You may need to add more oil. Spread the anchovy mixture in equal amounts over the bread slices. Place the bruschetta on a large baking sheet. Bake until the bread is just toasted, about 8 to10 minutes.

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.

Steps:

• Preheat the oven to 375 degrees F.
• Soak anchovies in water for 1 hour. Drain, rinse and chop.
• Using a fork, mash the anchovies, parsley, mint and the garlic in a bowl.
• Add the olive oil and pepper, to taste. Keep mixing and mashing until you achieve a creamy consistency. You may need to add more oil.
• Spread the anchovy mixture in equal amounts over the bread slices.
• Place the bruschetta on a large baking sheet.
• Bake until the bread is just toasted, about 8 to10 minutes.