Kalamata And Tomato Crostini Food

CROSTINI WITH THYME-ROASTED TOMATOES

Steps:

• Preheat the oven to 275 degrees. Place the tomatoes cut-side up in a shallow baking dish. Drizzle with olive oil and sprinkle with salt, pepper and the thyme. Roast 1 hour 30 minutes to 2 hours, or until the tomatoes are very soft and slightly shrunken.
• Increase the oven temperature to 400 degrees. Place the baguette slices on a baking sheet, drizzle with olive oil and bake until golden brown, about 10 minutes. Rub the crostini with garlic and top each with a roasted tomato.

CROSTINI WITH SUN-DRIED TOMATO JAM

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.

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.

TOMATO TAPENADE CROSTINI

Steps:

• Heat oven to 425°F. Spray large cookie sheet with cooking spray. Place baguette slices in single layer on cookie sheet. Bake 5 minutes, turn. Bake 5 minutes longer or until toasted.
• In food processor, place all Tapenade ingredients, except feta cheese. Cover; process until mixture is finely diced, scraping bowl if necessary.
• Using slotted spoon, serve tapenade on crostini; sprinkle with feta cheese.

KALAMATA OLIVE, TOMATO, AND CHEESE MELT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8 to 10 minutes, until al dente, and drain.
• Heat oil in a large heavy skillet over medium heat. Saute onion, jalapeno, and green bell pepper until onions are soft and translucent. Stir in tomatoes, wine, and kalamata olives. Simmer 15 minutes. Toss pasta with sauce until evenly coated. Pour into a 9x13 inch baking dish. Sprinkle with feta cheese and Cheddar cheese.
• Bake 5 minutes in the preheated oven. Set oven to broiler setting. Broil for 5 minutes, or until topping is golden brown and bubbly.

SLOW-ROASTED TOMATO CROSTINI

Steps:

• Preheat oven to 350°F.
• Arrange tomatoes, cut sides up, in a shallow baking dish just large enough to hold them in 1 layer. Drizzle with 2 tablespoons oil and season with salt and pepper. Scatter garlic around tomatoes, then roast in middle of oven until tomatoes are tender and skins are wrinkled, about 1 hour. Cool, then transfer tomatoes to a plate, reserving garlic and oil in baking dish.
• While tomatoes are cooling, put bread slices on a baking sheet and brush lightly on both sides with additional oil. Bake in middle of oven until golden, 15 to 18 minutes.
• Peel roasted garlic cloves and mash to a paste with oil and juices from baking dish. Spread paste on toasts, then top each toast with a tomato half, cut side up.
• Serve crostini topped with mint and olives.

KAREN'S TOMATO CROSTINI

Steps:

• Combine all ingredients except for the baguette slices, until well blended. Spread cheese mixture evenly on one side of each baguette slice.
• Place slices, cheese side up, on a grill topper (a nonstick flat grate that has many holes). Grill, with lid down, over low heat on barbeque for 3 to 5 minutes, or until bread is is lightly toasted and cheese is melted.
• These can also be baked in the oven at 350F or broiled, until lightly browned.

KALAMATA AND TOMATO CROSTINI

Steps:

• Place baguette slices, evenly, on baking sheet. Place under broiler or bake in 350 degree oven, until lightly browned (about 4-5 minutes) turn and broil or bake for another 4-5 minutes or until lightly brown. Remove and set aside until cool enough to handle. Take clove of garlic and rub each slice of bread on one side. Set aside on serving platter.
• Combine the next 4 ingredients and set aside.
• Spread each baguette slice with Kalamata olive mixture, thin slices of Parmesan cheese, slice of tomato, sprinkle of green onion, and top with a drizzle of olive oil. 6 servings.

GOAT CHEESE AND SUN-DRIED TOMATO CROSTINI

Steps:

• Slice the baguette into 1/4 thick slices.
• Brush the slices lightly with the olive oil.
• Place on a baking sheet and toast in a 425 oven until browned.
• Cool completely.
• Combine the sundried tomatoes, oil and goat cheese in a food processor and puree until very smooth. There should not be any lumps.
• On each crostini place a small basil leaf, or half a larger leaf.
• Spread the goat cheese mixture on the crostini, covering half way up the basil leaf.
• Arrange on a platter and garnish platter with additional basil.

SIMPLE TOMATO & AVOCADO CROSTINI

Steps:

• Rub garlic clove on each slice of hot baguette. This will add a perfect light garlic essence without being "in your face" or oily. This technique is actually one of my favorites to use with crostinis or toasted sandwiches.
• Mix together tomato, avocado, cilantro, lime juice, and olive oil. Season to taste with salt and pepper.
• Scoop spoonfuls of the tomato/avocado mixture onto the garlic rubbed crostinis.
• Serve and enjoy!

LEMON HERB, HOMEMADE RICOTTA & ROASTED TOMATO CROSTINI

Steps:

• Ricotta -- First step is to make your ricotta which - seriously makes itself. It is so easy. You will need a heavy bottomed pot or strainer or colander, cheese cloth and a big bowl. Step 1: Set up your colander over a large bowl. Make sure there is plenty of room in the bowl for the liquid to drain. Take 2 pieces of damp cheese cloth and line the colander. Step 2: In a medium to large pot, bring the milk, cream and salt to a rolling boil on medium heat stirring often. Once it is boiling add in the vinegar and immediately remove from the heat and stir. The vinegar will cause the milk and cream to separate and form curds. Stir a couple of times, wait 2-3 minutes, and then pour it into the strainer or colander on top of the cheese cloth. You will see the whey or clear liquid separate from the milk curds and drain to the bottom of the bowl. Let it rest at room temp for about 15-20 minutes to cool before you put it in the refrigerator. Just make sure as it sets in the refrigerator that none of the liquid in the bowl is touching the bottom of the ricotta. Make sure to cover the ricotta with saran wrap. Personally, I like to let mine set over night, but at least 4 hours to cool down and set.
• Tomatoes -- I like to have these chilled rather than hot, so I make these ahead of time too. Couldn't be easier. Oven at 425, line a baking sheet with aluminum foil or parchment paper and add the tomatoes. Drizzle with olive oil and season with salt and pepper. Bake for approximately 10 minutes until they begin to soften, but not falling apart. Let cool, transfer to a plate and cover. Done!
• Herbed Topping -- Add the ricotta, lemon zest and juice, scallions, herbs, salt and pepper. Mix well and set to the side. I prefer to make this right before I serve.
• Baguettes -- Some people bake them on a high temp in the oven, personally, I prefer to broil mine. They take only a minute or two and it is easy. I line a baking sheet with foil or parchment paper and add the baguette slices. Drizzle with olive oil and broil the first side. Once golden brown, flip and broil just another minute until brown. Remove and rub the garlic on the side you drizzled with olive oil. That is the side you will add the toppings to. The garlic is optional, but I think it gives it a great taste.
• Finish -- Top each of the baguette with a little of the arugula (optional), then a spoon of the ricotta and a tomato slice. ENJOY!
• Prep time doesn't include the chilling of the ricotta.

TOMATO AND OLIVADA CROSTINI

Steps:

• Preheat oven to 350°F.
• Arrange bread slices in one layer on 2 baking sheets and sprinkle half with Parmesan. Toast slices in upper and lower thirds of oven until crisp and golden, 8 to 12 minutes, and cool. Crostini may be made 2 weeks ahead and kept in an airtight container at room temperature.
• In a colander or sieve drain tomatoes well, pressing gently on solids to squeeze out as much liquid as possible, and blot with paper towels. Chop tomatoes fine. In a bowl stir together tomatoes, oil, garlic paste, parsley, sugar, and salt and pepper to taste.
• Put a heaping teaspoon tomato mixture on each Parmesan crostino and top with 1/4 teaspoon olive paste. Spread each plain crostino with 1/2 teaspoon olive paste. Spread each plain crostino with 1/2 teaspoon olive paste and top with a heaping 1/2 teaspoon tomato mixture.
• Garnish crostini with parsley leaves.

FETA AND ROASTED TOMATO CROSTINI

Steps:

• Heat oven to 400°F.
• Toss tomatoes and artichokes with dressing; spread onto foil-covered rimmed baking sheet.
• Place bread slices in single layer on second baking sheet.
• Bake, on separate oven racks, 15 min., turning bread after 8 min.
• Arrange cheese slices on platter. Add olives and remaining ingredients.

CROSTINI WITH MOZZARELLA AND TOMATO

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.

CROSTINI WITH OLIVES AND FETA SPREAD

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.