CROSTINI WITH SUNDRIED TOMATO TAPENADE IS A BONAFIDE HEALTHY APP
Dr. William Li, author of "Eat To Beat Disease," shares this health-boosting appetizer of crostini topped with a sundried tomato tapenade.
Provided by Dr. William Li
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- Slice baguette into ½-inch-thick slices
- Place bread slices on baking sheet
- Bake for 10 minutes until surfaces are crisp
- Meanwhile, in a mixing bowl, combine sundried tomatoes, olives, capers, olive oil (if tomatoes are not packed in olive oil), oregano and salt
- Mix well with a spoon to combine
- Once bread slices have cooled, arrange them on a serving platter and top each slice with a spoonful of sundried tomato tapenade
- Serve at room temperature
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.
SUNDRIED TOMATO TAPENADE
A to-die-for take on the usual olive tapenade. Don't use California sundried tomatoes because they are too sweet! Every time I make this I get requests for the recipe! I've never actually had the patience to chill this and always end up serving it right away. It's a huge hit! Serve with your favorite crackers.
Provided by Alexis May Tanner
Categories Appetizers and Snacks Tapas
Time 2h20m
Yield 8
Number Of Ingredients 9
Steps:
- Stir balsamic vinegar, olive oil, and cayenne pepper together in a bowl; fold in sun-dried tomatoes, Kalamata olives, green olives, and garlic. Season with black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 2 hours to overnight.
- Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 8.9 g, Cholesterol 30.8 mg, Fat 17.6 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 7.2 g, Sodium 390.3 mg, Sugar 0.6 g
TOMATO JAM AND OLIVE TAPENADE ON GARLIC CROSTINI
Provided by Reggie Southerland
Categories appetizer
Time 40m
Yield Depends on size of bread slices
Number Of Ingredients 16
Steps:
- To make the Jam: Combine all the ingredients in a food processor and blend until well combined. Transfer the mixture to a saucepan and over low-medium heat, reduce by
- 1/3, stirring occasionally. Cool to room temperature before serving.
- To make the Tapenade: Combine all the ingredients in a food processor and pulse until coarsely mixed. Set aside.
- To make the Crostini: Preheat oven to 350 degrees F. Thinly slice the baguette crosswise, and line up on a cookie sheet. Toast in the oven until golden brown, about 7 to 10 minutes. Remove from the oven. Slice the garlic clove in half and rub each toast with the cut side of the garlic. Serve with Tomato Jam and Olive Tapenade.
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.
SUN-DRIED TOMATO CROSTINI
Make a batch of our Sun-Dried Tomato Crostini next time you entertain. Your guests will almost certainly adore our Sun-Dried Tomato Crostini recipe.
Provided by My Food and Family
Categories New Recipes & Featured Content
Time 15m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Cut baguette into 16 slices. Brush baguette slices with olive oil and place on a baking sheet.
- Bake 7 min. or until lightly browned.
- Spread with cream cheese. Top each with 1 sun-dried tomato slice and 1 basil leaf.
- Serve them on a platter and share.
Nutrition Facts : Calories 320, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
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 SUN-DRIED TOMATO JAM
I watched Giada make this on TV today and it looks Fabulous! Looks like it would make a great appetizer or light lunch or dinner with a salad.
Provided by cookiedog
Categories Spreads
Time 1h
Yield 5-6 serving(s)
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.
Nutrition Facts : Calories 597.6, Fat 31.2, SaturatedFat 9.2, Cholesterol 22.4, Sodium 1129.8, Carbohydrate 65.1, Fiber 5.6, Sugar 6.5, Protein 17.1
CROSTINI WITH SUN-DRIED TOMATO AND ANCHOVY
These little toasts are simple to assemble, especially if you have sun-dried tomatoes and anchovies on hand, and are a great snack to have with drinks. This makes eight crostini, enough for four polite diners to have two each before dinner. Scale up if your crowd is a bit more ravenous.
Provided by David Tanis
Categories finger foods, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Toast the bread, then lightly rub each slice with the garlic clove. Just two quick swipes will make it garlicky enough.
- Spread each toast with about 1 teaspoon sun-dried tomato, and top with half an anchovy fillet.
- Drizzle each toast with a little olive oil, and sprinkle with red pepper and rosemary. Add a tiny bit of flaky salt and serve.
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- Combine boiling water and sun-dried tomatoes; cover and let stand 15 minutes or until soft. Drain tomatoes in a colander over a bowl, reserving 3/4 cup liquid. Combine tomatoes, reserved liquid, olives, basil, lemon juice, and garlic in a blender or food processor; process until smooth. Place tomato mixture in a small bowl; stir in oil. Cover and chill.
- Place half of bread slices on a baking sheet coated with cooking spray. Lightly coat bread slices with cooking spray. Bake at 350° for 4 minutes. Turn bread slices over; lightly coat with cooking spray. Bake an additional 4 minutes. Repeat with remaining bread slices. Cool completely.
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