Anchovy and sun-dried tomato bruschetta (recipe)

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Anchovy and sun-dried tomato bruschetta (recipe)
NameAnchovy & sun-dried tomato bruschetta
IngredientsSun-dried tomatoes packed in oil Anchovy fillets Garlic cloves Tomatoes Asiago cheese Parmesan cheese Lite olive oil Lite olive oil
Cooktime (in hours)0.25
Preptime (in hours)0.25
Totaltime (in hours)0.5
Keto friendlinessKeto friendly
Calories144.4
Fat14.6
Protein1.9
Carbohydrate2.4
Fiber0.5
Net carbohydrates1.9
Sugar0.6
Saturated fat2
Cholesterol (mg)4
Sodium193.8
Servings6
Yield12 Bruschettas
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC


Anchovy and sun-dried tomato bruschetta (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
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Anchovy and sun-dried tomato bruschetta (recipe)


  1. Slice the bread and very lightly paint with the olive oil and toast (dry) the slices in the oven 300 8F for approx 20 minutes or until the slices are crisp dried.
  2. 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.
  3. In your food processor or hand held chopper attachment put in: sun dried tomatoes, anchovies,garlic salt& pepper, and hot sauce.
  4. Chop until you have a very fine spreadable mixture, let stand for at least 1/2 hour.
  5. I make mine up a few hours in advance.
  6. Spread the mixture on the dry toasts.
  7. Top with fresh chopped tomato.
  8. Sprinkle with cheese of your choice.
  9. Place in 375 8F oven for approx 15 minutes or until heated through and the cheese is golden.

    Food tags
    Cheese, Vegetable, Canadian, European,, Oven


Anchovy and sun-dried tomato bruschetta (recipe) details

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Time:
Prep Time in Hours and Mins:30M

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Contributors: Prab R. Tumpati, MD