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.
CROSTINI WITH OLIVES AND FETA SPREAD
I made this recipe from a 2001 Better Homes & Gardens "Holiday Inspirations" book that I have. The magazine suggests substituting goat cheese for the Feta. I hope you enjoy.
Provided by Alice C
Categories Cheese Appetizers
Time 30m
Number Of Ingredients 8
Steps:
- 1. For Crostini, partially freeze bread. Cut forty 1/4 inch thick slices; arrange on baking sheets. Drain tomatoes, reserving oil. Lightly brush one side of each slice with some oil. Bake at 300 F for 6 minutes. Turn slices over and bake another 6 minutes or until golden brown.
- 2. Finely chop tomatoes. Stir in olives and garlic. Set aside.
- 3. Beat cream cheese in a small mixing bowl. Add feta and milk. Beat until smooth.
- 4. At this point you can refrigerate cheese mixture and tomato/olive mixture up to 2 days. Bring to room temperature before spreading.
- 5. Spread feta mixture on oiled side of crostini. Top with a small dollop of tomato/olive mixture. Garnish crostini with shredded basil.
CROSTINI WITH SUNDRIED TOMATO-FETA SPREAD
Make and share this Crostini With Sundried Tomato-Feta Spread recipe from Food.com.
Provided by ScrappieDoo
Categories Healthy
Time 20m
Yield 40 crostini
Number Of Ingredients 9
Steps:
- Drain the tomatoes, reserving oil; set aside. Bias-slice the bread into forty 1/2" slices. Lightly brush 1 side of each slice with some of the reserved oil. Bake in a 400 degree oven 4-5 minutes each side or until light brown.
- Meanwhile, finely chop the tomatoes. In a small bowl stir together the tomatoes, onion, capers, olives and garlic: set aside. In a small mixing bowl beat the cream cheese and milk with electric mixer on medium speed until smooth. Stir in the feta or goat cheese cheese till nearly smooth.
- To serve, spread cheese mixture on oiled side of toasts. Top with a small amount of tomato mixture. Serve immediately.
Nutrition Facts : Calories 80.8, Fat 2.3, SaturatedFat 1.2, Cholesterol 5.8, Sodium 190.7, Carbohydrate 12.2, Fiber 0.7, Sugar 0.3, Protein 2.7
CROSTINI WITH ROASTED RED PEPPER AND FETA
From the April 2004 issue of Southern Living. I'm sure garbanzo beans would make a good substitute for the Northern beans. Original recipe called for jarred roasted peppers, but I chose to roast my own.
Provided by COOKGIRl
Categories Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- To roast the garlic and red bell peppers, first arrange the garlic cloves on a piece of foil, drizzle with some olive oil and fold foil to seal. Next place the whole bell peppers on the baking sheet. Drizzle about 1/2 tablespoon olive oil onto the peppers, turning to coat. Roast for about 15-20 at 425°F Watch carefully!
- Once the garlic and roasted bell peppers are done, set aside to cool. In a food processor, squeeze the garlic out of their skin. Next peel the bell peppers, remove seeds and stem, chop coarsely and add to processor. Add 2 tablespoons olive oil, beans, vinegar, salt, pepper and half of feta. Pulse about 5 or 6 times or until combined.
- Cut bread into 24 slices (1/4") on the diagonal. Arrange the bread slices on the baking sheet, and brush with remaining 2 tablespoons olive oil.
- Spread the bell pepper-bean mixture on one side of each slice of bread. Lastly, sprinkle with remaining cheese.
- Bake at 350°F for 5-7 minutes.
- Garnish with Italian parsley and serve.
Nutrition Facts : Calories 227.6, Fat 8.7, SaturatedFat 2.5, Cholesterol 8.9, Sodium 469.8, Carbohydrate 30, Fiber 3.7, Sugar 1.4, Protein 7.8
SIMPLE CROSTINI
Crostini are perfect spooned high with your pick of toppings.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 30m
Yield Makes 60
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper.
- Bake, rotating sheets halfway through, until golden, 15 to 20 minutes (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets. Top crostini with desired toppings, and serve.
Nutrition Facts : Calories 36 g, Fat 3 g, Protein 1 g
HERBED BROAD BEAN & FETA CROSTINI WITH ASPARAGUS
Make the most of seasonal broad beans during the summer months and make this vibrant bean and feta crostini. Ideal as a starter, simply top with asparagus
Provided by Rosie Birkett
Categories Lunch, Starter
Time 15m
Yield Serves 2 as a starter
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to the boil and cook the broad beans for 5-6 mins until tender. Immediately plunge into a bowl of ice-cold water. Squeeze the broad beans from their pods and transfer to the bowl of a food processor with the olive oil, feta, honey, lemon juice and dill fronds. Season with black pepper and blitz to a smooth purée.
- Meanwhile, brush the baguette slices with some olive oil and toast or griddle until golden. Rub with the cut side of a halved garlic clove. Finely chop the blanched asparagus spears and toss in a little olive oil with a squeeze of lemon juice. Spread the purée over the crostini and top with the sliced asparagus and some extra dill. Leftover purée will keep in the fridge for up to two days.
Nutrition Facts : Calories 604 calories, Fat 35 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 17 grams protein, Sodium 1.5 milligram of sodium
CROSTINI WITH OLIVES AND FETA SPREAD
This is a fantastic weekend appetizer. This can be prepared up to two days ahead, covered, and refrigerated until ready to use, actually it tastes even better if prepared ahead of time. The recipe may be doubled if desired. Prep time includes baking the crostini.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 20m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- To make crostini: partially freeze the unsliced bread loaf.
- Cut into 40 (1-inch-thick) slices.
- Arrange on a cookie sheets.
- Drain the tomatoes, reserving oil.
- Lightly brush one side of each slice with the reserved tomato oil or olive oil.
- Bake in a 300 degree oven for 6 minutes; turn over the slices; bake for another 6 minutes more, or until golden brown.
- Finely chop the drained tomatoes; stir in the olives and the minced garlic; set aside.
- In a small bowl, beat the cream cheese until softened.
- Beat in the feta cheese and milk until smooth.
- Spread the feta/cream cheese mixture on top of the oiled side of the baked crostini.
- Top with a small dollop of tomato mixture.
- Garnish the crostini with shredded fresh basil.
Nutrition Facts : Calories 112.3, Fat 4.5, SaturatedFat 2.1, Cholesterol 10.2, Sodium 248.8, Carbohydrate 14.6, Fiber 1.1, Sugar 0.3, Protein 3.7
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WHIPPED FETA CROSTINI {QUICK APPETIZER RECIPE!} – WELLPLATED.COM
From wellplated.com
Estimated Reading Time 6 mins
- In the bowl of a food processor, whip feta for 30 seconds. Add milk or cream and black pepper. Whip again until creamy and fully combined, about 1 minute.
- In a small bowl, combine olive oil and minced garlic. Brush onto each side of bread slices, then place the slices onto the heated skillet, toasting until golden brown, about two minutes (watch carefully—every skillet and stove is different). Flip bread and toast the other side.
- Spread the whipped feta mixture onto one side of the toasted bread. Serve warm or at room temperature.
HOW TO MAKE CROSTINI - COOKIE AND KATE
From cookieandkate.com
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- Preheat the oven (or a gas grill*) to 450 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up, if desired. If your baking sheet is smaller than mine, you may need to make the toast in two batches.
- Slice your baguette on the diagonal into pieces no wider than ½-inch. I can usually fit 20 to 24 slices on my large baking sheet; you might have some bread left over. Lightly brush both sides of each slice with olive oil (this will require about 2 to 3 tablespoons oil).
- Place the slices in a single layer on your prepared baking sheet and bake them on the middle rack for 6 to 9 minutes, until they’re crisp and nicely golden on top. Sprinkle the toasts lightly with salt. Transfer the toasts to a serving platter, if desired, and use as desired.
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- 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 - 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.
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