Mediterranean Crostini Recipes

CROSTINI WITH WHIPPED FETA & ROASTED TOMATOES

Crostini with Whipped Feta & Roasted Tomatoes image

An easy Mediterranean appetizer, perfect for no-fuss summer entertainment!

Provided by Marilena Leavitt

Time 50m

Number Of Ingredients 12

Ingredients

1 baguette, sliced on the diagonal
2 cups multicolored grape tomatoes, cut in half
1 head of garlic
--- extra virgin olive oil
For the Whipped Feta Spread
8 oz. Greek Feta cheese, crumbled
¼ cup plain Greek yogurt
1 TBSP. white wine vinegar
½ tsp. sea salt
¼ tsp. freshly ground pepper
3-4 TBSP. extra virgin olive oil
--- fresh chives, minced

Steps:

Preheat the oven to 375° F.
Slice the tomatoes in half, cut the top part of the head of garlic and bake for 30 minutes.
Make the whipped Feta spread: In a small food processor, place the feta, Greek yogurt, cider vinegar, salt and pepper and process until fairly smooth.
Slowly stream in the extra virgin olive oil, while continuing to blend (you may need more or less, depending on your desired consistency). Taste and adjust the seasoning.
Refrigerate for at least half an hour before using. Bring to room temperature, stir again and serve.
Toast the sliced bread for just 10 minutes, or until lightly brown.
Remove from the oven and spread some of the roasted garlic.
Next, spread the whipped feta on the slices and then top with roasted tomatoes.
Garnish with some fresh chives and serve.

MEDITERRANEAN CROSTINI

Mediterranean Crostini image

A sophisticated appetizer that combines all the best flavors of the Mediterranean: creamy hummus, salty olives and crunchy, fresh cucumber.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 35m

Yield 8

Number Of Ingredients 5

Ingredients

1 loaf French bread, cut into 1/4 inch slices
Cooking spray
Hummus
1 cucumber, peeled and diced
1/2 cup chopped kalamata olives

Steps:

Preheat the oven to 350°F.
Arrange the slices of bread on a baking sheet (fit as many as you can!). Spray lightly with cooking oil. Slide into the oven and bake for 10 minutes. Repeat this process until all the bread has been cooked.
Spread each slice of bread with a little hummus and arrange on a platter.
Combine the cucumber and kalamata olives in a bowl. Spoon a little onto all of the bread slices, dividing evenly among them.
Serve.

Nutrition Facts : ServingSize 1 Serving

MEDITERRANEAN CROSTINI RECIPE BY TASTY

Mediterranean Crostini Recipe by Tasty image

Here's what you need: baguette, olive oil, kosher salt, hummus, greek olives, paprika

Provided by Katie Aubin

Categories Snacks

Time 30m

Yield 12 crostinis

Number Of Ingredients 6

Ingredients

12 slices baguette, 1/2 in (1 cm) cut on a slight diagonal
olive oil, to taste
kosher salt, to taste
¾ cup hummus
¼ cup greek olives, pitted and chopped mixed
paprika, to taste

Steps:

Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
Arrange the bread in a single layer on the prepared baking sheet.
Brush each piece of bread with olive oil. Lightly sprinkle with salt. Bake for 12-14 minutes, until the edges are light golden brown. Let cool.
Spread 1 tablespoon of hummus over each crostini. Use the back of the spoon to make a divot in the hummus. Pour about ½ teaspoon olive oil into each divot. Top with 1 teaspoon Greek olives. Sprinkle paprika around the edges of the hummus.
Enjoy!

Nutrition Facts : Calories 134 calories, Carbohydrate 18 grams, Fat 4 grams, Fiber 1 gram, Protein 4 grams, Sugar 1 gram

MEDITERRANEAN CROSTINI

Mediterranean Crostini image

In this recipe, toast rounds are topped twice, first with a garlicky chickpea spread, then with an olive relish.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 30m

Number Of Ingredients 8

Ingredients

1 can (15 1/2 ounces) chickpeas, drained and rinsed
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 small garlic clove, minced
Coarse salt and freshly ground pepper
8 large pitted green olives, cut into 1/8-inch slivers
2 tablespoons finely diced celery, plus celery leaves for garnish
12 slices (1/3 inch thick) baguette, toasted

Steps:

Make spread: In a food processor, combine chickpeas, 1/4 cup oil, lemon juice, and garlic. Pulse to form a smooth paste. Season with salt and pepper, and set aside.
Make relish: In a small bowl, combine 1 tablespoon oil, olives, and celery. Season with salt and pepper, and set aside.
Divide chickpea spread evenly among toasts, and top with olive relish. Drizzle with remaining tablespoon oil; season with pepper. Serve immediately, garnished with celery leaves.

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