ROASTED PEPPER TOMATO CROSTINI
Looking for an Italian appetizer? Then check out roasted pepper-tomato crostini - a crispy and cheesy snack to make-ahead of time when entertaining!
Provided by Betty Crocker Kitchens
Categories Snack
Time 25m
Yield 18
Number Of Ingredients 7
Steps:
- Heat coals or gas grill for direct heat. Grill bread uncovered 4 to 6 inches from medium heat 4 to 6 minutes, turning once, until golden brown.
- Mix tomatoes, basil, vinegar, salt and bell peppers. Spread tomato mixture on bread. Top each slice with about 1 teaspoon cheese.
- Cover and grill 4 to 6 inches from medium heat about 5 minutes or until cheese is melted. Serve hot.
Nutrition Facts : Calories 65, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Appetize, Sodium 160 mg
CROSTINI WITH THYME-ROASTED TOMATOES
Steps:
- Preheat the oven to 275 degrees. Place the tomatoes cut-side up in a shallow baking dish. Drizzle with olive oil and sprinkle with salt, pepper and the thyme. Roast 1 hour 30 minutes to 2 hours, or until the tomatoes are very soft and slightly shrunken.
- Increase the oven temperature to 400 degrees. Place the baguette slices on a baking sheet, drizzle with olive oil and bake until golden brown, about 10 minutes. Rub the crostini with garlic and top each with a roasted tomato.
ROASTED TOMATO, RICOTTA AND BASIL CROSTINI
Provided by Trisha Yearwood
Categories appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- For the crostini: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Cut the baguette into thin slices and put them on one of the prepared baking sheets. Brush the bread with olive oil, then sprinkle with salt and pepper to taste. Bake until they are golden brown and crunchy, about 15 minutes.
- For the roasted tomatoes: In a medium bowl, mix together the tomatoes, honey, olive oil and red wine vinegar and season with salt and pepper. Put the mixture on the other prepared baking sheet and bake until the tomatoes start to color and shrivel, about 25 minutes.
- For the ricotta: In a medium bowl, mix together the ricotta, olive oil and garlic powder until well combined. Season with salt and pepper.
- When the crostini are cooled slightly, spread the ricotta cheese mixture over the top of each piece, and then top with the roasted tomatoes, drizzling any extra juices over the top. Garnish with the chiffonade of basil.
PEPPERS ROASTED WITH GARLIC, BASIL AND TOMATOES
This is a bright, beautiful, and very simple vegetarian dish. The secret of the sophisticated flavor is in the herb vinegar. I like to use white vinegar flavored with sprigs of tarragon.
Provided by amanda1432
Categories Side Dish Vegetables Tomatoes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish with olive oil flavored cooking spray.
- Place the bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together the cherry tomatoes, basil and garlic. Fill each pepper half with a handful of this mixture. Season with salt and pepper. Cover the dish with aluminum foil.
- Bake for 15 minutes in the preheated oven, then remove the aluminum foil, and continue baking for an additional 15 minutes. Remove from the oven, and sprinkle with herb vinegar. These are equally good served hot or cold.
Nutrition Facts : Calories 18.7 calories, Carbohydrate 4.1 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.8 g, Sodium 393.7 mg, Sugar 0.2 g
ROASTED TOMATO AND RICOTTA CROSTINI
Spoon this flavorful topping over Simple Crostini or toast from a country-style loaf. Each recipe makes enough for 16 small or 8 large crostini.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees. On a rimmed baking sheet, drizzle olive oil over tomatoes and season with salt and pepper. Bake until tomatoes are very soft and skins have burst, 1 hour. (Refrigerate roasted tomatoes in an airtight container, up to 3 days.) Divide cheese among crostini and top with roasted tomatoes. To serve, drizzle with oil and vinegar and season with salt and pepper.
Nutrition Facts : Calories 300 g, Fat 21 g, Fiber 8 g, Protein 16 g
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.
SLOW-ROASTED TOMATO CROSTINI
Categories Garlic Herb Olive Tomato Appetizer Roast Cocktail Party Vegetarian Mint Summer Shower Party Gourmet Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Arrange tomatoes, cut sides up, in a shallow baking dish just large enough to hold them in 1 layer. Drizzle with 2 tablespoons oil and season with salt and pepper. Scatter garlic around tomatoes, then roast in middle of oven until tomatoes are tender and skins are wrinkled, about 1 hour. Cool, then transfer tomatoes to a plate, reserving garlic and oil in baking dish.
- While tomatoes are cooling, put bread slices on a baking sheet and brush lightly on both sides with additional oil. Bake in middle of oven until golden, 15 to 18 minutes.
- Peel roasted garlic cloves and mash to a paste with oil and juices from baking dish. Spread paste on toasts, then top each toast with a tomato half, cut side up.
- Serve crostini topped with mint and olives.
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ROASTED TOMATO CROSTINI WITH BURRATA AND BASIL - PINA …
From pinabresciani.com
Category AppetizerCalories 69 per servingTotal Time 45 mins
- Preheat oven to 400°F. Add cherry tomatoes to a parchment lined baking sheet. Drizzle with 1 tbsp olive oil, salt, pepper and toss, ensuring tomatoes are coated in olive oil.
- Place baking sheet in oven. Roast the tomatoes for approximately 30 minutes, or until they burst and release their juices.
CROSTINI WITH ROASTED TOMATOES - FEELGOODFOODIE
From feelgoodfoodie.net
Ratings 8Total Time 2 hrs 50 minsCategory AppetizerCalories 167 per serving
- Preheat the oven to 375°F degrees. Place the tomatoes in a shallow baking dish, drizzle with olive oil and sprinkle with salt, pepper and thyme; toss to combine.
- Adjust the tomatoes so they are cut side up, and roast until the tomatoes soften and slightly shrink, about 40-45 minutes.
- Place the baguette slices on a wired baking sheet, brush with olive oil, sprinkle salt and pepper, and bake in the oven until golden brown, about 10 minutes.
- Rub the crostini with garlic and then divide the goat cheese between the crostini. Top with one slice of roasted tomato, drizzling any extra juice over the top. Garnish with fresh thyme and serve immediately.
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