Crostini With Cheese Torta Marinated Bell Peppers Food

SWEET PEPPER CROSTINI

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.

THREE CHEESE CROSTINI APPETIZER

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.

CROSTINI WITH CHEESE TORTA & MARINATED BELL PEPPERS

Steps:

• Dice roasted bell peppers into squares.
• Combine vinegar, oil, herbs, capers, and garlic. Add salt and pepper.
• Marinate 30 minutes.
• In a small bowl, blend cream cheese, feta, and goat cheese until smooth.
• Shape into a mound on a large serving plate; slightly flatten the top.
• Pour peppers over cheese; garnish with pine nuts and basil. Surround with crostini.
• For Plain Crostini: Preheat oven to 300 degrees. Cut bread into 1/2-inch slices; cut large slices in half. Toast on a baking sheet for 20-25 minutes. When golden brown, rub with garlic if desired. Brush with extra virgin olive oil or melted butter. Bread can also be pan-fried in oil or butter.

BEEF AND BLUE CHEESE CROSTINI

Steps:

• Preheat oven to 400°. Cut baguette into 36 slices. Place on ungreased baking sheets. Spritz with cooking spray. Sprinkle with pepper. Bake until lightly browned, 4-6 minutes., Meanwhile, in a small bowl, combine sour cream, chives, horseradish and salt. Top toasts with beef; dollop with sour cream mixture. Sprinkle with cheese and additional chives.

CROSTINI WITH CHEESE TORTA AND MARINATED BELL PEPPERS

Steps:

• Take cheeses out of refrigerator to bring to room temperature.
• Roast bell peppers. Place pepper on a foil lined broiler pan. Broil turning as sides begin to char. Wrap tightly in the foil and let cool. This will steam them so the skin removes easily. When cool, remove stems, skins and seeds.
• Dice peppers and add vinegar, oil, herbs, capers and garlic. Add salt and pepper. Allow to marinate for 30 minutes.
• Toast pine nuts in a dry pan, shaking until they take on a little color. This can take as little as a minute or two so don't walk away from pan.
• Blend cream cheese, feta and goat cheese in a small bowl until smooth. Shape into a mound on the serving platter and slightly flatten the top.
• Pour marinated peppers over the cheese, then garnish with toasted pine nuts and basil. Surround with crostini.