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.
GARLIC CREAM CHEESE CROSTINI
For a spur-of-the-moment snack, reach for this recipe.
Provided by By Betty Crocker Kitchens
Categories Snack
Time 15m
Yield 20
Number Of Ingredients 6
Steps:
- Set oven control to broil. On ungreased cookie sheet, place bread slices. Lightly brush each with oil. Broil 4 to 6 inches from heat about 1 minute or until light golden brown.
- In small bowl, mix cream cheese and green onions. Spread mixture on toasted bread slices. Broil about 1 minute longer or until cream cheese bubbles. Garnish with thyme leaves and tomatoes.
Nutrition Facts : Calories 50, Carbohydrate 5 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Crostini, Sodium 70 mg, Sugar 0 g, TransFat 0 g
FRESH HERB TOMATO CROSTINI RECIPE - (4.1/5)
Provided by fani
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 175°. 2. Stir together olive oil and garlic; brush on 1 side of each bread slices. 3. Place bread slices, garlic sides up, on a baking sheet. Bake 10 to 12 minutes or until lightly toasted. 4. Whisk together lemon juice, olive oil, salt and pepper in a large bowl. 5. Add tomato, green onions,parsley and mint; gently toss to coat. 6. Top each bread slice with tomato mixture (about 2 rounded teaspoonfuls each). Sprinkle with cheese.
SUN-DRIED TOMATO CROSTINI
Make a batch of our Sun-Dried Tomato Crostini next time you entertain. Your guests will almost certainly adore our Sun-Dried Tomato Crostini recipe.
Provided by My Food and Family
Categories New Recipes & Featured Content
Time 15m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Cut baguette into 16 slices. Brush baguette slices with olive oil and place on a baking sheet.
- Bake 7 min. or until lightly browned.
- Spread with cream cheese. Top each with 1 sun-dried tomato slice and 1 basil leaf.
- Serve them on a platter and share.
Nutrition Facts : Calories 320, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
CREAMY GARLIC ROASTED CHERRY TOMATO CROSTINI:
Serve these small bites fresh and warm for the ultimate hearty snack!
Provided by The Novice Chef
Number Of Ingredients 8
Steps:
- Heat broiler on oven. Arrange baguette slices on two large baking sheets in an even layer. Brush both sides with butter.
- Place an oven rack about 4 inches away from the broiler.
- Toast baguette slices until golden brown, about 2 minutes, depending on your oven. Flip crostini and toast the other side as well.
- Let cool on baking sheets.
- Preheat oven to 400°F. Line a baking sheet with parchment paper, set aside.
- In a large bowl, toss together cherry tomatoes, olive oil, garlic, salt and pepper.
- Transfer tomatoes to prepared baking sheet and spread into an even layer.
- Bake for 20 minutes, until the tomatoes are completely softened and starting to wrinkle.
- Generously spread Arla Cream Cheese Spread onto crostini. Top with warm tomatoes and fresh basil. Serve immediately.
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BAREFOOT CONTESSA | TOMATO CROSTINI WITH WHIPPED FETA
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- 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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