Caramelized Plum Ricotta Black Pepper Crostini Food

MIXED TOMATO SALSA CROSTINI

Mixed Tomato Salsa Crostini image

Provided by Bobby Flay

Time 22m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 baguette, sliced 1/4-inch thick
Extra-virgin olive oil
Salt and freshly ground black pepper
8 red pear tomatoes, halved
8 yellow pear tomatoes, halved
6 red cherry tomatoes, quartered
6 yellow cherry tomatoes, quartered
Green tomatoes, diced (or get some of the small heirloom tomatoes also)
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 teaspoon honey
1 tablespoon fresh Mexican oregano, finely chopped
1/2 cup queso fresco

Steps:

Preheat a broiler, oven or grill to medium-high heat.
Toast the bread until lightly golden brown on both sides-the bread should be crisp but still tender on the inside, not brittle. Remove and drizzle with extra-virgin olive oil and season with salt.
Combine the tomatoes, olive oil, vinegar, honey and oregano in a medium bowl and season with salt and pepper. Gently toss in the queso fresco. Let the relish sit at room temperature for at least 15 minutes before serving. Top the bread with the relish and serve.

SWEET PEPPER CROSTINI

Sweet Pepper Crostini image

Provided by Giada De Laurentiis

Categories appetizer

Time 17m

Yield 6 servings

Number Of Ingredients 4

Ingredients

6 slices baguette (1/2-inch-thick)
2 tablespoons olive oil
1/2 to 3/4 cup roasted red bell pepper strips
1/3 to 1/2 cup grated smoked mozzarella or fontina

Steps:

Preheat the oven to 375 degrees F.
Arrange the bread slices on a baking sheet. Brush the oil over the bread slices. Bake until pale golden and crisp, about 15 minutes. Arrange the bell pepper strips atop the bread. Sprinkle with the cheese. Broil until the cheese melts, about 2 minutes.

Nutrition Facts : Calories 197 calorie, Fat 8 grams, SaturatedFat 2 grams, Cholesterol 10 milligrams, Sodium 439 milligrams, Carbohydrate 24 grams, Fiber 1 grams, Protein 6 grams, Sugar 1 grams

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