Tomato Crostini Platter Recipes

TOMATO CROSTINI WITH WHIPPED FETA

Tomato Crostini with Whipped Feta image

Provided by Ina Garten

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

6 ounces good feta, crumbled
2 ounces cream cheese, at room temperature
2/3 cup good olive oil, divided
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons minced shallots (2 shallots)
2 teaspoons minced garlic (2 cloves)
2 tablespoons good red wine vinegar
2 pounds ripe heirloom or cherry tomatoes, 1/2-inch-diced
3 tablespoons julienned fresh basil leaves, plus extra for serving
20 to 25 (1/2-inch-thick) diagonal baguette slices, toasted
2 tablespoons toasted pine nuts

Steps:

For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed. Add 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth.
For the tomatoes, up to an hour before you're serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings.
To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and scatter with the pine nuts. Sprinkle with extra basil and serve.

KALAMATA AND TOMATO CROSTINI

Kalamata and Tomato Crostini image

Make and share this Kalamata and Tomato Crostini recipe from Food.com.

Provided by Judy-Jude

Categories < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 baguette, slice 1/2 inch slices
2 -3 garlic cloves, whole
1/2 cup kalamata olive, chopped fine
1/4 cup red pepper, chopped fine
1 tablespoon capers, rinsed and drained (combine with other ingredients, carefully, so you don't break them up)
1/2 teaspoon fresh ground pepper
1 1/2-1 3/4 ounces fresh parmesan cheese, sliced thinly (I use a potato peeler)
2 plum tomatoes, sliced thinly
2 stalks green onions, green part only, sliced thin
2 tablespoons extra virgin olive oil

Steps:

Place baguette slices, evenly, on baking sheet. Place under broiler or bake in 350 degree oven, until lightly browned (about 4-5 minutes) turn and broil or bake for another 4-5 minutes or until lightly brown. Remove and set aside until cool enough to handle. Take clove of garlic and rub each slice of bread on one side. Set aside on serving platter.
Combine the next 4 ingredients and set aside.
Spread each baguette slice with Kalamata olive mixture, thin slices of Parmesan cheese, slice of tomato, sprinkle of green onion, and top with a drizzle of olive oil. 6 servings.

Nutrition Facts : Calories 299.8, Fat 10.1, SaturatedFat 2.5, Cholesterol 6.3, Sodium 712.1, Carbohydrate 42.3, Fiber 3.2, Sugar 1.2, Protein 9.9

TOMATO CROSTINI

Tomato Crostini image

These simple canapes are designed for tomatoes at the peak of their season; select the ripest ones you can find. A combination of red, yellow, and orange tomatoes makes for a colorful presentation.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Yield Makes 20

Number Of Ingredients 8

Ingredients

1 loaf French bread, such as ficelle or demi-baguette, thinly sliced on the diagonal
4 1/2 teaspoons extra-virgin olive oil, plus more for brushing
1 1/2 pounds assorted fresh garden and cherry tomatoes
1/2 teaspoon coarse salt
Pinch of freshly ground pepper
1/2 cup loosely packed fresh basil leaves, plus small sprigs for garnish
1/4 cup loosely packed fresh chervil
1 tablespoon red-wine vinegar

Steps:

Heat a grill or grill pan or preheat oven to 350 degrees. Place bread on grill or on a baking sheet in the oven; toast until golden on both sides, turning once. Transfer to a serving platter, and lightly brush one side of each slice with oil.
Roughly chop or slice tomatoes, and place in a large bowl. Add the salt and pepper, and toss to combine. Add basil and chervil, and drizzle with the oil and vinegar. Gently toss again. To serve, spoon tomato mixture over bread, and garnish with basil sprigs.

TOMATO-CROSTINI PLATTER

Tomato-Crostini Platter image

A perfect summer salad of sliced tomatoes is dressed with fresh herbs, salt, and olive oil, and paired with fresh goat cheese and grilled bread.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 10m

Number Of Ingredients 7

Ingredients

1 loaf rustic bread, cut into 1/2-inch-thick slices
Extra-virgin olive oil, for brushing and drizzling
Flaky sea salt, such as Maldon
2 pounds assorted heirloom tomatoes, cut into 1/2-inchthick slices if large; halved if small
8 ounces fresh goat cheese
Red-pepper flakes
1 cup mixed fresh herbs, such as basil, mint, and flat-leaf parsley

Steps:

Heat grill to medium. Grill bread slices until toasted, 1 to 2 minutes a side. Generously brush with oil and season with salt. Arrange bread, tomatoes, and cheese on a platter. Drizzle tomatoes with oil and season with salt and red-pepper flakes. Top with herbs and serve.

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