TOMATO CROSTINI WITH WHIPPED FETA
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.
SIMPLE CROSTINI
Crostini are perfect spooned high with your pick of toppings.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 30m
Yield Makes 60
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper.
- Bake, rotating sheets halfway through, until golden, 15 to 20 minutes (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets. Top crostini with desired toppings, and serve.
Nutrition Facts : Calories 36 g, Fat 3 g, Protein 1 g
TOMATO BASIL CROSTINI
Have this Italian appetizer ready in just 25 minutes - tomato, garlic, cheese and basil served over toasted French bread.
Provided by By Betty Crocker Kitchens
Categories Dinner
Time 25m
Yield 32
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Place bread on ungreased cookie sheet. Brush 2 tablespoons of the oil on bread. Bake 4 to 5 minutes or until light golden brown.
- Mix tomatoes, remaining 2 tablespoons oil, the garlic, cheese, basil and salt. Place about 1 tablespoon tomato mixture on each warm bread slice.
Nutrition Facts : Calories 75, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 190 mg
TOMATO CROSTINI
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
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-BASIL CROSTINI
This calls for red wine vinegar but any other vinegar you have handy will do.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 30m
Yield Yields topping for 30 crostini
Number Of Ingredients 6
Steps:
- In a bowl, combine tomatoes, basil leaves, olive oil, and red-wine vinegar; season with salt and pepper. Top crostini with topping.
More about "tomato crostini recipes"
THE BEST ROASTED TOMATO CROSTINI APPETIZER RECIPE | FOODAL
From foodal.com
Reviews 5Category CrostiniCuisine AppetizersTotal Time 20 mins
- Slice the bread into pieces 1/2 inch thick, and toast them on a baking sheet for a few minutes, until lightly browned and crisp. Remove to a serving platter.
- Place the tomatoes on a rimmed baking sheet lined with foil, parchment paper, or a silicone liner. Drizzle with 2 tsp olive oil and sprinkle with salt, pepper and minced garlic. Toss to coat. Rearrange the tomatoes cut-side up before placing the tray in the oven. Roast for 30 minutes.
- While the tomatoes are roasting, place the balsamic vinegar in a small saucepan over medium-high heat. Bring to a boil, reduce heat, and reduce the liquid until thick.
HOW TO MAKE CROSTINI - COOKIE AND KATE
From cookieandkate.com
5/5 (15)Calories 63 per servingCategory Appetizer
- Preheat the oven (or a gas grill*) to 450 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up, if desired. If your baking sheet is smaller than mine, you may need to make the toast in two batches.
- Slice your baguette on the diagonal into pieces no wider than ½-inch. I can usually fit 20 to 24 slices on my large baking sheet; you might have some bread left over. Lightly brush both sides of each slice with olive oil (this will require about 2 to 3 tablespoons oil).
- Place the slices in a single layer on your prepared baking sheet and bake them on the middle rack for 6 to 9 minutes, until they’re crisp and nicely golden on top. Sprinkle the toasts lightly with salt. Transfer the toasts to a serving platter, if desired, and use as desired.
BAREFOOT CONTESSA | TOMATO CROSTINI WITH WHIPPED FETA
From barefootcontessa.com
- 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 - 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.
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