APPLE CROSTATA (INA GARTEN)
This recipe is from Ina Garten, the "Barefoot Contessa". Prep time includes the hour that the pastry dough is in the frig.
Provided by dojemi
Categories Dessert
Time 1h25m
Yield 1 Crostata
Number Of Ingredients 13
Steps:
- For Pastry: Place the flour, sugar and salt in a food processor fitted with a steel blade.
- Pulse a few times to combine.
- Add the butter and pulse 12-15 times, or until the butter is the size of peas.
- With the motor running, add the ice water all-at-once through the feed tube.
- Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass.
- Turn the dough onto a well floured board and form into a disc.
- Wrap in plastic and refrigerate for at least one hour.
- Meanwhile-- preheat over to 450 degrees and make filling.
- After the dough has been in frig for one hour-- Roll pastry into an 11-inch circle and transfer to baking sheet.
- For Filling: Peel, core and cut apples into 8ths.
- Cut each wedge into 3 chunks.
- Toss with orange zest.
- Cover tart dough with the apples leaving a 1 1/2 inch border.
- Make topping: Combine flour, sugar, salt, cinnamon and allspice in bowl of food processor fitted with a steel blade.
- Add the butter and pulse until mixture is crumbly.
- Pour into a bowl and rub it with your fingers until it starts holding together.
- Sprinkle evenly over apples.
- Gently fold the border over the apples to enclose the apples, pleating it to make a circle.
- Bake for 20-25 minutes until the crust is golden and the apples are tender.
- Allow to cool.
- Serve warm or at room temperature.
Nutrition Facts : Calories 2581.3, Fat 141.3, SaturatedFat 88, Cholesterol 366.1, Sodium 905.4, Carbohydrate 327.5, Fiber 27.6, Sugar 175.1, Protein 20.1
SUMMER FRUIT CROSTATA (INA GARTEN)
From the Barefoot Contessa At Home cookbook. She says her friends George Germon and Johanne Killeen had it in their cookbook, Cucina Simpatica, made with apples. She decided to try her own variation with summer fruit. It's juicy and makes a sweet and perfect light summer dessert! Enjoy!
Provided by Sharon123
Categories Tarts
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Pastry:.
- Place flour, sugar, and salt in food processor. Pulse a few times to combine. Add butter and toss quickly with your fingers to coat each cube of butter with the flour. Pulse 12-15 times till butter is size of peas.
- With motor running, add the ice water all at once through the feed tube. Pulse a few more times to combine, but stop just before the dough comes together.
- Turn dough out onto a well floured board, roll into a ball, cut in half, and form into 2 flat disks. Wrap disks in plastic wrap and chill for at least an hour in fridge.
- If you want only one crostata, freeze the second one.
- Preheat the oven to 400*F. Line a sheet pan with parchment paper.
- Roll pastry into an 11" circle on a lightly floured work surface. Move it to the sheet pan.
- Filling:.
- Cut peaches and plums in wedges, place in bowl with blueberries. Toss with 1 tbls. of the flour, 1 tbls. of the sugar, orange zest, and orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2" border.
- Combine the 1/4 cup flour, 1/4 cup sugar, and salt in food processor and add the butter. Pulse until mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.
- Bake the crostata for 20-25 minutes, until crust is golden and fruit is tender. Let the crostata cool for about 5 minutes. Use 2 large spatulas to move it to a wire rack.
- Serve warm or at room termperature. Enjoy!
Nutrition Facts : Calories 599.2, Fat 39.2, SaturatedFat 24.4, Cholesterol 101.7, Sodium 224.9, Carbohydrate 58.9, Fiber 3.4, Sugar 23.5, Protein 6
CROSTINI WITH TUNA TAPENADE
Provided by Ina Garten
Time 1h27m
Yield 36 appetizers
Number Of Ingredients 14
Steps:
- Drain all but a tablespoon of olive oil from the tuna and then flake the fish into the bowl of a food processor fitted with the steel blade. Add the anchovy paste, thyme, parsley, lemon zest, and garlic and pulse a few times. Add the lemon juice, 3 tablespoons of olive oil, and the mascarpone and process until almost smooth. Add the olives, capers, salt, and pepper and pulse just to incorporate. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour.
- Meanwhile, heat a gas or charcoal grill or preheat the oven to 375 degrees. Brush the bread lightly on one side with olive oil. Grill the crostini on both sides until lightly browned or arrange the bread on a sheet pan and bake for 6 to 8 minutes. Allow to cool slightly.
- Mound the tapenade on each toast, sprinkle with parsley, and serve.
APPLE CROSTATA
Steps:
- For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.
- Preheat the oven to 450 degrees F.
- Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet.
- For the filling, peel, core, and cut the apples into 8ths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.
- Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.
- Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.
BAKED FONTINA
Steps:
- Preheat the broiler and position the oven rack 5 inches from the heat.
- Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.
- Serve the baked Fontina family-style-right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.
BRUSCHETTA
Steps:
- Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.
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
ORANGE CURD
Steps:
- Remove the zest from the oranges with a vegetable peeler, being careful to avoid the white pith. Put the zest in the bowl of a food processor fitted with a steel blade. Add the sugar and pulse until the zest is very finely minced.
- Cream the butter in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar/orange zest mixture and mix until light and fluffy. Add the eggs, one at a time, then add the orange juice and salt. Mix until combined.
- Pour the mixture into a 2-quart saucepan and cook over low heat until thickened, about 10 minutes, stirring constantly. The orange curd will be ready when it coats a spoon, and it will register about 175 degrees F on a candy thermometer. Be careful not to overcook, or it will curdle. Remove from the heat and let cool or refrigerate.
- Place the orange curd in a bowl and decoratively arrange the strawberries on a serving platter around the bowl.
TOMATO CROSTINI WITH WHIPPED FETA
AN easy appetizer to enjoy all year round. Tomato crostini with Whipped Feta
Provided by Maria @ Close to Home
Categories APPETIZER
Time 15m
Number Of Ingredients 12
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. Cover and keep in fridge
- 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 toasted 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 if using. Sprinkle with extra basil and serve.
Nutrition Facts : Calories 165 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 14 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 crostini, Sodium 176 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
ROASTED GARLIC CROSTINI
Make and share this Roasted Garlic Crostini recipe from Food.com.
Provided by Derf2440
Categories Spreads
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Trim tip off garlic head to expose cloves; place head on piece of foil.
- Drizzle oil over top; wrap in foil.
- Bake in 400°F oven until cloves are softened and caramelized, about 1 hour.
- Meanwhile, toast baguette slices on baking sheet in 400°F oven until golden, about 8 minutes.
- Spread pine nuts on small baking sheet; toast alongside baguette slices until lightly browned, about 5 minutes.
- To serve, arrange baguette slices, garlic, pine nuts, goat cheese and parsley on serving plate.
- Using small fork, remove 2 roasted cloves from garlic bulb; spread on baguette slice.
- Top with goat cheese round, pine nuts and parsley.
Nutrition Facts : Calories 63.4, Fat 4.5, SaturatedFat 1.7, Cholesterol 4.3, Sodium 37.2, Carbohydrate 3.6, Fiber 0.3, Sugar 0.2, Protein 2.6
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.
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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.
APPLE CROSTATA | RECIPES - BAREFOOT CONTESSA
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- For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the 1/4 cup ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board and form into 2 disks. Wrap with plastic and refrigerate one of the disks for at least an hour. Freeze the rest of the pastry.
- Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet lined with parchment paper.
- For the filling, peel, core, and quarter the apples. Cut each quarter into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks, leaving a 1 1/2-inch border.
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