Anchovy & Sun-Dried Tomato Bruschetta

• 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

1. Slice the bread and very lightly paint with the olive oil and toast (dry) the slices in the oven 300u0b0F 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 375u0b0F oven for approx 15 minutes or until heated through and the cheese is golden.

tomatoes, anchovy, garlic, tomatoes, salt, hot sauce, asiago cheese, lite olive oil, lite olive oil

Taken from www.food.com/recipe/anchovy-sun-dried-tomato-bruschetta-30775 (may not work)