Crostini With Sun Dried Tomato Jam Recipes

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GOAT CHEESE AND SUN-DRIED TOMATO CROSTINI



Goat Cheese and Sun-Dried Tomato Crostini image

Provided by Next Iron Chef All Star: Beau MacMillan

Categories     appetizer

Time 35m

Yield 30 to 40 servings

Number Of Ingredients 10

1 cup drained sun-dried tomatoes in oil
1/2 cup sunflower seeds
1/2 cup packed basil leaves, plus more for garnish
1/2 cup grated Parmesan
3 garlic cloves, smashed, plus 2 whole cloves
1/2 lemon, juiced
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 pounds goat cheese, at room temperature
2 baguettes, sliced on the bias

Steps:

  • Preheat the broiler.
  • In the bowl of a food processor combine the sun-dried tomatoes, sunflower seeds, basil leaves, Parmesan, 3 smashed garlic cloves, and lemon juice. Add half of the olive oil and puree until smooth. If the mixture seems too thick add more olive oil. Taste and adjust seasoning with salt and pepper. Remove it from the food processor, pour it into a bowl and refrigerate if not using immediately.
  • Put the baguette slices onto a baking sheet in 1 layer and toast them on both sides under the broiler until golden brown. Remove them from the broiler and rub each slice with the whole garlic cloves.
  • Spread the toasts with the softened goat cheese, top each with a teaspoonful of sun-dried tomato pesto, and garnish with the remaining basil that has been cut into chiffonade. Arrange on serving platters and serve.

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.

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

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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