Crostini With Cheese Torta And Marinated Bell Peppers Food

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THREE CHEESE CROSTINI APPETIZER



Three Cheese Crostini Appetizer image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 16 servings

Number Of Ingredients 14

1 1/2 cups quartered cherry tomatoes
3 tablespoons thinly sliced shallots
2 1/2 tablespoons extra-virgin olive oil, divided
1/2 tablespoon balsamic vinegar
3/4 cup ricotta cheese
1/4 cup crumbled blue cheese, loosely measured
1/4 cup prepared basil pesto
3/4 teaspoon salt, divided
1 teaspoon fresh lemon juice
1 teaspoon grated lemon peel, loosely measured
16 slices French or artisan type baguette, cut 1/4-inch thick on the diagonal
2 to 3 grinds black peppercorns (using handheld grinder)
3 tablespoons finely chopped fresh basil leaves
1/4 cup finely shredded fresh Pecorino Romano cheese, loosely measured

Steps:

  • Position an oven rack 5 to 6 inches from the broiler element. Preheat the broiler to high. Line a baking sheet with heavy-duty aluminum foil.
  • In a small bowl gently toss the tomatoes, shallots, 1/2 tablespoon of olive oil and vinegar together. Spread out the mixture on the prepared baking sheet. Set the baking sheet on a rack under the broiler element. Broil until the tomatoes begin to show a few black spots, about 4 minutes with oven door closed. Turn the mixture, using a spatula, and broil 3 minutes longer with the oven door closed. Remove from the oven and transfer the mixture with a slotted spoon to a small bowl; set the bowl aside until needed. Retain the broiler heat on high.
  • While the tomatoes are broiling, combine the ricotta, blue cheese, pesto, 1/2 teaspoon salt, lemon juice and lemon peel in a medium bowl.
  • Arrange the baguette slices on a large baking sheet and brush with the remaining 2 tablespoons of olive oil. Put the baking sheet on the rack under the broiler element and broil until golden, about 1 minute or so per side, watching carefully. Remove from oven.
  • To assemble, season the tomato mixture with remaining 1/4 teaspoon salt and peppercorns, then stir in the basil. Spread some of the ricotta mixture over each crostini. Top with the tomato/onion mixture, then sprinkle with shredded cheese, dividing all the ingredients equally among the slices. Transfer to a serving plate and serve.

ROASTED PEPPER TOMATO CROSTINI



Roasted Pepper Tomato Crostini image

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

18 slices Italian bread, 1/2 inch thick
2 large tomatoes, diced (2 cups)
1/4 cup chopped fresh basil leaves
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1 jar (7 ounces) roasted red bell peppers, drained and chopped
1/3 cup shredded mozzarella cheese

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

SWEET PEPPER CROSTINI



Sweet Pepper Crostini image

Provided by Giada De Laurentiis

Categories     appetizer

Time 17m

Yield 6 servings

Number Of Ingredients 4

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

MARINATED GOAT CHEESE ROUNDS WITH CROSTINI



Marinated Goat Cheese Rounds With Crostini image

This is a simple appetizer that is meant to be eaten at leisure with friends! You can make crostini out of day old bread, and you can use any flavor of bread you like, but don't make them too far ahead, they are best served warm. Cook time is marinating time. From Cooking with Caprial cookbook.

Provided by Sharon123

Categories     Cheese

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

6 ounces fresh soft fresh goat cheese
3 tablespoons white balsamic vinegar (or use regular red balsamic vinegar)
2 garlic cloves, chopped
1 tablespoon fresh thyme, chopped
1 teaspoon cracked black pepper
12 cured green olives, pitted and coarsely chopped
1/3 cup extra virgin olive oil
9 slices French bread (1/2-inch thick)
2 tablespoons olive oil
1 teaspoon minced fresh garlic clove

Steps:

  • Goat Cheese Rounds:.
  • Roll the cheese into a 4" long log. Slice into 1" thick rounds and place in a shallow dish. In a small bowl, whisk together vinegar, garlic, thyme, pepper, olives, and olive oil until well blended. Pour over the goat cheese and marinate, refrigerated, for 2 hours to 1 week. Before serving, let warm to room temperature, about 30 minutes.
  • Crostini:.
  • Preheat the broiler or grill. Drizzzle the bread with olive oil, and grill or broil until golden brown. When the crostini come out of the oven or off the grill, rub them with a bit of the minced garlic. Then cut in half on the diagonal. Serve the warm crostini with the goat cheese. Enjoy!

Nutrition Facts : Calories 510.7, Fat 25.1, SaturatedFat 7, Cholesterol 13.1, Sodium 681.7, Carbohydrate 55.5, Fiber 2.7, Sugar 2.8, Protein 16.8

BELL PEPPER AND ONION CROSTINI WITH PESTO



Bell Pepper and Onion Crostini with Pesto image

Categories     Onion     Pepper     Appetizer     Bake     Summer     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Soy Free     Kosher

Yield Makes 60 crostini

Number Of Ingredients 19

For toasts
1 (18- to 22-inch-long) baguette, cut into 60 (1/4-inch-thick) slices
1/4 cup extra-virgin olive oil
For peppers and onions
6 assorted red, yellow, and orange bell peppers (3 pounds), cut into 1/4-inch-wide strips
2 large onions (1 1/2 pounds), cut lengthwise into 1/4-inch-thick slices
1 teaspoon finely chopped garlic
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
For pesto
1 cup coarsely chopped fresh basil
1/4 cup pine nuts, toasted
1/4 cup finely grated parmesan (1 ounce)
2 teaspoons chopped garlic
2 tablespoons water
1/4 teaspoon salt
1/8 teaspoon black pepper
1/3 cup olive oil

Steps:

  • Make toasts:
  • Preheat oven to 350°F. Put baguette slices on 2 large baking sheets, then brush tops with oil and season with salt and pepper. Bake in batches in middle of oven until pale golden, about 10 minutes. Cool on a rack.
  • Cook peppers and onions:
  • Cook bell peppers, onions, and garlic with salt in oil in a wide 4- to 6-quart heavy pot over moderately low heat, uncovered, stirring occasionally, until softened, 20 to 25 minutes. Cover pot and continue to cook, stirring occasionally, until vegetables are very tender and just starting to brown, 20 to 25 minutes more. Stir in vinegar and remove from heat.
  • Make pesto while peppers cook:
  • Pulse all pesto ingredients except oil in a food processor until finely chopped. With motor running, add oil in a slow stream and blend until combined well.
  • Assemble crostini:
  • Put about 1 tablespoon pepper mixture on each toast and top with about 1/4 teaspoon pesto.

CHEESY CROSTINI



Cheesy Crostini image

Make and share this Cheesy Crostini recipe from Food.com.

Provided by Loves2Teach

Categories     < 30 Mins

Time 27m

Yield 40 serving(s)

Number Of Ingredients 8

1 cup shredded swiss cheese
1/2 cup mayonnaise
1/2 cup sour cream
Italian salad dressing mix
1 (16 ounce) French bread, cut into 40 slices
1 small green bell pepper, diced
1 small red bell pepper, diced
ripe sliced ripe olives (optional)

Steps:

  • Stir together swiss cheese and next 3 ingredients.
  • Spread 1 side of each bread slice with cheese mixture; sprinkle with diced bell peppers.
  • Place bread slices on a baking sheet.
  • Bake at 350 for 10-12 minutes.
  • Top with olive slices, if desired.
  • Serve immediately.

Nutrition Facts : Calories 59.8, Fat 2.7, SaturatedFat 1.1, Cholesterol 4.5, Sodium 96.8, Carbohydrate 7, Fiber 0.4, Sugar 0.4, Protein 1.9

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