CROSTINI WITH MOZZARELLA AND TOMATO
I had this in an Italian Restaurant close to home. This is my version. Make extra because these little treats disappear rather quickly.
Provided by ELEANOR1052
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 18m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven's broiler. Brush the slices of bread lightly with olive oil, and place on a baking sheet. Toast under the broiler for about 3 minutes. Watch carefully. Rub each crostini with a garlic clove for flavor.
- Place the tomatoes into a medium bowl, and drizzle with olive oil. Season with salt and pepper.
- Place the crostini on a serving tray. Top each one with a slice of mozzarella cheese, cover with a spoonful of tomatoes, and garnish with fresh basil.
Nutrition Facts : Calories 384.9 calories, Carbohydrate 35.9 g, Cholesterol 44.6 mg, Fat 18.4 g, Fiber 2.1 g, Protein 17.6 g, SaturatedFat 9.1 g, Sodium 453 mg, Sugar 4 g
GARLIC CROSTINI WITH FRESH MOZZARELLA
Organic tomatoes, fresh mozarella and basil top baguette slices for a delicious appetizer you can serve in less than 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 25m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. On ungreased cookie sheet, place bread slices. Brush oil on slices of bread. Bake 4 to 5 minutes or until very light golden brown. Cool 5 minutes.
- Meanwhile, stir together all remaining ingredients except garlic.
- Cut garlic cloves in half. Rub cut sides of garlic over toasted bread slices. Spoon mixture onto bread slices. Serve immediately.
Nutrition Facts : Calories 45, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 110 mg, Sugar 0 g, TransFat 0 g
OLIVE MOZZARELLA AND GARLIC CROSTINI APPETIZER
Looking for a quick and easy appetizer that will impress your party guests? Try these wonderful Olivita Crostinis! Although they only take minutes to prepare, your guests will love the melty mozzarella, roasted garlic and mixed olive combination. A favorite for our football parties as they only take minutes to prepare, leaving...
Provided by Family Favorites
Categories Other Appetizers
Time 15m
Number Of Ingredients 9
Steps:
- 1. In medium bowl, mix black and green olives, Parmesan cheese, butter, olive oil and garlic until blended. Stir in shredded cheese and parsley.
- 2. Cut bread into 24 thin slices. Arrange bread slices on baking sheet(s) and spread with olive mixture.
- 3. Broil 2-3 minutes or until bread is toasted at edges and olive mixture is bubbly.
GARLIC CROSTINI
I purchased a box of 'garlic chips' the other day. I arrived home only to discover my four dollar box of bread slices were all broken. It was then that I decided I'd simply make my own...less expensive with better flavour. Crostini are multi-use flavoured and baked thin bread slices. I've used them to float cheese in onion soup, broken into giant croutons for salads, and my favourite...as a base for flavourful spreads and appetizers. Don't discount their use plain, as a crunchy snack either. Recipe #415921 is an easy and tasty spread that goes well with these. I recommend using day old baguettes to make slicing easier.
Provided by Diana 2
Categories < 30 Mins
Time 30m
Yield 30 slices, 10 serving(s)
Number Of Ingredients 5
Steps:
- Mix olive oil and minced garlic in a heat-proof measuring cup. Microwave at half power for 30 seconds. Set aside.
- Note: depending on the size of your baguette, you may have to double the garlic oil ingredients.
- Preheat oven to 375*. Line a large baking sheet with parchment paper.
- Slice the baguette, on the diagonal, into 1/4" to 1/2" thick slices.
- Using a pastry brush lightly wipe both sides of the bread slices with garlic oil. Arrange on the baking sheet.
- Sprinkle (one side only), lightly with kosher salt and black pepper (if using).
- Bake for 10 minutes. Turn slices over and continue to bake for another 5 - 10 minutes or until golden in colour and crispy. The baking time will depend on the thickness of the slices and the amount of garlic oil used.
- Remove from the baking sheet and let cool in a single layer on a cooling rack.
- You can use these immediately, or allow to cool completely for storage in an airtight container.
PESTO BRUSCHETTA ON GARLIC CROSTINI
Provided by Kelsey Nixon
Time 18m
Yield serves 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Make Pesto: Combine basil, garlic, Parmesan, Pecorino, and pine nuts in food processor or blender. Slowly drizzle in extra virgin olive oil until fully incorporated. Season with kosher salt and cracked black pepper. Arrange bread on rimmed baking sheet. Brush with olive oil and rub with cut side of garlic. Bake until beginning to crisp, about 8 minutes.
- While bread crisps, make pesto and halve cherry tomatoes lengthwise. Top crostini with pesto spread, fresh mozzarella and grape tomato slice.
CROSTINI WITH ROASTED VEGETABLES AND SMOKED MOZZARELLA
These vegetables may be roasted ahead of time and stored for several days in the refrigerator, so that the crostini will be quick to assemble at the last moment.
Provided by loveleesmile
Categories < 60 Mins
Time 1h
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F (200°C).
- MAKE THE ROASTED VEGETABLES: Mix the olive oil, garlic, salt, and pepper together in a small bowl and set aside.
- Stand the bell pepper up vertically and slice from the stem end downward on each of the 4 sides of the pepper. You will have four flat pieces of pepper. Cut the zucchini in half lengthwise, and then slice the halves again vertically so that you have 4 long pieces of zucchini. Slice the onion into 4 pieces horizontally, as in cutting for onion rings.
- Place the vegetables in one layer in a small roasting pan and drizzle them with the olive oil mixture. Toss vegetables so that they are well coated with the oil. Transfer to the oven and roast for 20 minutes. Remove the pan from the oven, turn the vegetables over, return to the oven, and continue roasting for 10 to 15 minutes longer, until the vegetables are golden brown. Remove the pan from the oven and set aside.
- When the vegetables are cool enough to handle, use a sharp knife to cut the bell pepper and zucchini into strips 1/4 inch wide and separate the onion into rings. Set aside.
- MAKE THE CROSTINI: Position the oven rack so that it sits about 3 inches from the heat source. Preheat broiler to high.
- Cut the baguette at a diagonal angle into 1/3-inch-thick slices. Using a pastry brush, sparingly coat both sides of the bread with olive oil and place the bread on a baking sheet. Transfer to the oven and toast, turning once, until the bread is a light golden brown on both sides. (Alternatively, place the slices of bread in a panini grill and toast until the bread is light golden brown and crisp.).
- Remove the toasts from the oven and rub each toast lightly on one side with the whole garlic clove. Turn the oven to 350°F (175°C).
- Return the toasts to the baking sheet. Top each piece of toast with slices of smoked mozzarella to cover the surface of the bread. Arrange the vegetables over the cheese, with the zucchini at one end of the slice of bread, the red bell pepper in the center, and the onion at the other end.
Nutrition Facts : Calories 231.5, Fat 10.6, SaturatedFat 3.3, Cholesterol 13.4, Sodium 501.1, Carbohydrate 25.8, Fiber 1.8, Sugar 1.2, Protein 8.1
CROSTINI WITH FRESH MOZZARELLA AND ANCHOVY SAUCE
I thought this sounded wonderful as an easy-to-make appetizer. Recipe source: Bon Appetit (May 2005)
Provided by ellie_
Categories Cheese
Time 20m
Yield 18 appetizer servings
Number Of Ingredients 6
Steps:
- Preheat broiler.
- Combine butter, anchvies and milk in a small saucepan over low heat and cook, stirring for often for about 3 minutes or until anchovies dissolve, mashing with the back of a spoon. DO NOT BOIL.
- Place bread slices on a cookie sheet.
- Brush bread slices with oil and top with mozzarella slices.
- Broil until cheese melts and bread is crisp (3 minutes). BE CAREFUL IT COOKS FAST.
- Transfer to a platter and drizzle sauce over crostini.
Nutrition Facts : Calories 132.9, Fat 6.4, SaturatedFat 2.9, Cholesterol 13.8, Sodium 258.3, Carbohydrate 13.4, Fiber 0.8, Sugar 0.2, Protein 5.2
BRUSCHETTA WITH SWEET PEPPERS AND FRESH MOZZARELLA
Make and share this Bruschetta With Sweet Peppers and Fresh Mozzarella recipe from Food.com.
Provided by CookingONTheSide
Categories Cheese
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering.
- Add the pepper strips and sauté until lightly browned at the edges and beginning to soften, about 5 minutes.
- Reduce the heat to medium low, stir in the minced garlic, cover and continue cooking until soft, about 8 minutes longer, stirring occasionally. Season with salt and pepper to taste; remove from heat and stir in the vinegar.
- Grill the bread over a medium heat, turning once, until golden brown on both sides, 1 to 2 minutes.
- Place the toast slices on a large platter, rub the peeled garlic over the tops, and brush with the remaining olive oil.
- Place a few slices of mozzarella cheese on each toast. Cover with a portion of the sautéed peppers, the top with a sprinkling of basil.
- Serve immediately.
Nutrition Facts : Calories 262.5, Fat 14.6, SaturatedFat 5, Cholesterol 22.4, Sodium 398.2, Carbohydrate 23.1, Fiber 1.9, Sugar 1.9, Protein 10.2
ROASTED GARLIC CROSTINI WITH ASSORTED TOPPINGS
Because its texture is buttery and rich, I like to spread it on crostini. Once you've spread the roasted garlic over your toasts you can choose from a number of toppings.
Provided by Wolfgang Puck
Categories Garlic Appetizer Roast Cocktail Party Oscars Fall Winter
Yield Makes 4 servings
Number Of Ingredients 21
Steps:
- 1. Preheat the oven to 375°F. Put the garlic in a roasting pan and drizzle on the olive oil. Toss to coat thoroughly. Bake for 50 to 60 minutes, or until the garlic bulbs are very tender but not overly brown. Test by carefully giving a bulb a gentle squeeze while protecting your hand with a folded kitchen towel or an oven glove. Remove from the oven and allow to cool.
- 2. Using a sharp serrated knife, cut each head of garlic crosswise in half, midway between its leaf and root ends, to expose all the cloves inside. Their pulp will be golden brown and as soft as butter. You can squeeze it out of each half by hand or scoop it out with a small spoon or knife. Transfer the roasted garlic to a small bowl, pour in any olive oil from the baking dish, and stir and mash with a fork to form a smooth purée. You'll have 1/3 to 1/2 cup of purée, depending on the size of the garlic heads.
- 3. To make the Roasted Garlic Crostini, preheat the oven to 375° F. Brush the bread slices with the olive oil and arrange them on a baking sheet. Bake them until golden, 12 to 15 minutes. Remove them from the oven and let them cool to room temperature. Spread the puréed roasted garlic evenly on the tops of the crostini. Top the crostini with any of the options listed above, or make an assortment. Spread some with 1 tablespoon each of goat cheese; then decorate the cheese with strips of roasted bell pepper or a mixture of sun-dried tomato strips and capers, or a smear of tapenade. In place of the goat cheese, top others with diced tomato tossed with some fresh basil, a pinch of crushed red pepper flakes, and a drizzle of balsamic vinegar; with prosciutto and Parmesan cheese; with anchovy fillets and freshly ground black pepper; or with slices of Roma tomato and fresh mozzarella, topped with fresh basil leaves.
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FRESH MOZZARELLA AND TOMATO CROSTINI - RECIPE PETITCHEF
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5/5 (1)Category AppetizerCuisine enTotal Time 45 mins
- Brush a baking sheet with olive oil and arrange the baguette slices on the sheet in a single layer.
- Brush the tops with oil, and season with salt and pepper. Bake until crisp and golden, 15 to 18 minutes.
- If not using immediately, let the crostini cool, then store in an airtight container at room temperature until ready to use.
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5/5 (1)Total Time 40 minsServings 8
TOMATO CROSTINI WITH FRESH BASIL - MON PETIT FOUR®
From monpetitfour.com
4.5/5 (2)Category AppetizerCuisine FrenchTotal Time 15 mins
- Toast your baguette slices with a toaster or your oven. Drizzle olive oil over all of your baguette slices. Cut a sliver off of each clove of garlic, and use this newly created flat side of the clove to rub against the oiled bread. A little rub is all you need.
- Pile some of the diced tomato onto each crostini. Grind a little pinch of sea salt over each, along with a little pinch of pepper. Garnish with a few strands of basil.
EASY CAPRESE CROSTINI RECIPE WITH ... - FETTY'S FOOD BLOG
From fettysfoodblog.com
Cuisine ItalianCategory AppetizerServings 6Total Time 12 mins
- Slice baguette into 1/2 inch thick slices. Place in a single layer on a sheet pan. Drizzle with olive oil and bake for 5 minutes. Remove from oven and let cool.
- Top each baguette slice with mozzarella, tomatoes, and then basil. Drizzle with balsamic glaze right before serving.
THE BEST CAPRESE CROSTINI - SALT & LAVENDER
From saltandlavender.com
Reviews 6Category AppetizerCuisine ItalianEstimated Reading Time 3 mins
- Slice the baguette into 12 approx. 1/2" slices. Arrange them on a baking sheet. Brush the olive oil and garlic mixture onto both sides of each slice. Bake for 10 minutes.
- Meanwhile, add the balsamic vinegar and honey to a small pan. Cook it on medium-high (reduce to medium if it's furiously bubbling) for about 8-10 minutes, or until the mixture easily coats the back of a spoon. It tends to thicken up more as it cools, so make sure you don't overdo it or you'll be left with a stuck-on mess. Set aside.
MELTED MOZZARELLA CAPRESE CROSTINI TOASTS | FOODIECRUSH.COM
From foodiecrush.com
4.8/5 (5)Estimated Reading Time 6 mins
- Preheat the oven or a toaster oven to 250 degrees F. Scatter the tomatoes on a baking sheet lined with aluminum foil along with the halved head of garlic and drizzle with 1-2 tablespoons of olive oil. Season with kosher salt and freshly ground black pepper and 1/4 cup of the fresh basil leaves. Toss lightly to coat. Bake for 3-4 hours or until the tomatoes are soft and blistered. After roasting, squeeze the garlic from their papery skins, mashing slightly and gently toss with the tomatoes and set aside.
- On another baking sheet lined with foil, arrange the slices of baguette and top each with a slice of mozzarella cheese. Top each slice of cheese with a tomato and some of the garlic if desired and toast until the cheese is melted. Gently tear pieces of prosciutto and nestle in a basil leaf with a roasted tomato then place on each toast. Garnish with a drizzle of balsamic glaze and a spritz of black pepper if desired.
BRUSCHETTA WITH MOZZARELLA - LOVE AND GOOD STUFF
From loveandgoodstuff.com
4.4/5 (10)Category AppetizerCuisine ItalianCalories 100 per serving
- Dice the Roma tomatoes into small pieces and place into a medium sized bowl. Crush the garlic cloves into the tomatoes, and add the chopped basil, olive oil, diced red onion and salt and mix together.
- For best results, allow the mixture to marinate in the fridge for an hour or so for the flavours to mix together and the garlic to mellow.
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