CROSTINI WITH SUN-DRIED TOMATO JAM
Provided by Giada De Laurentiis
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the sun-dried tomato jam:
- Place a medium saucepan over medium heat. Add the chopped sun-dried tomatoes, 1 tablespoon of the reserved sun-dried tomato oil, olive oil, onion, and garlic. Stir and cook until the onions are soft and beginning to brown at the edges, about 5 to 7 minutes. Add the sugar, vinegar, water, chicken broth, thyme, salt, and pepper. Bring the liquid to a boil, reduce the heat, and simmer, covered, for 30 minutes. Remove the cover and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 5 to 10 more minutes. Remove from the heat and set aside.
- For the crostini:
- Preheat the oven to 400 degrees F. Line a baking sheet with foil.
- Place the baguette slices on the baking sheet. Using a pastry brush, lightly coat the baguette slices with olive oil. Sprinkle with salt and pepper. Bake until lightly toasted, about 8 minutes.
- Place the soft goat cheese in a small bowl. Stir in the thyme.
- To assemble:
- Spread the crostini with sun-dried tomato jam and top with the goat cheese and herb mixture. Transfer to a serving plate and serve.
SUN-DRIED TOMATO PESTO
The best sun-dried tomato pesto.
Provided by MRS. CINDY SCHMIDT
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 20m
Yield 40
Number Of Ingredients 13
Steps:
- Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
- In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.
Nutrition Facts : Calories 44.1 calories, Carbohydrate 2.4 g, Cholesterol 0.9 mg, Fat 3.5 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 80.5 mg, Sugar 1.4 g
CROSTINI WITH SUN-DRIED-TOMATO TAPENADE
Categories Food Processor Olive Tomato Bake Cocktail Party Capers Bon Appétit
Yield Makes about 36
Number Of Ingredients 7
Steps:
- Using on/off turns, finely chop olives and tomatoes in processor. Add 2/3 cup oil, capers, and oregano; blend to coarse puree. Transfer to bowl. (Tapenade can be made 3 days ahead. Cover; refrigerate. Bring to room temperature before using.)
- Preheat oven to 350°F. Place bread slices on baking sheet. Brush lightly with additional oil. Bake until golden, about 10 minutes. Spread tomato tapenade on toasts and serve.
PESTO AND TOMATO CROSTINI
Enjoy these cheesy appetizers that are made by topping French bread with pesto and tomatoes - ready in 20 minutes. Perfect if you love Italian cuisine.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 20m
Yield 12
Number Of Ingredients 4
Steps:
- Heat oven to 375°F. Place bread slices on ungreased cookie sheet.
- Spread each slice bread with a scant tablespoon of the pesto. Top with tomatoes; sprinkle with cheese.
- Bake about 8 minutes or until hot and cheese is melted.
Nutrition Facts : Calories 170, Carbohydrate 14 g, Cholesterol 5 mg, Fat 2, Fiber 1 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Appetizer, Sodium 310 mg
SUN-DRIED TOMATO PESTO CROSTINI
Provided by Robin Miller : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Top toast with sun-dried tomato pesto and yellow tomato slices.
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