Mixed Tomato Salsa Crostini Food

MIXED TOMATO SALSA CROSTINI

Mixed Tomato Salsa Crostini image

Provided by Bobby Flay

Time 22m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 baguette, sliced 1/4-inch thick
Extra-virgin olive oil
Salt and freshly ground black pepper
8 red pear tomatoes, halved
8 yellow pear tomatoes, halved
6 red cherry tomatoes, quartered
6 yellow cherry tomatoes, quartered
Green tomatoes, diced (or get some of the small heirloom tomatoes also)
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 teaspoon honey
1 tablespoon fresh Mexican oregano, finely chopped
1/2 cup queso fresco

Steps:

Preheat a broiler, oven or grill to medium-high heat.
Toast the bread until lightly golden brown on both sides-the bread should be crisp but still tender on the inside, not brittle. Remove and drizzle with extra-virgin olive oil and season with salt.
Combine the tomatoes, olive oil, vinegar, honey and oregano in a medium bowl and season with salt and pepper. Gently toss in the queso fresco. Let the relish sit at room temperature for at least 15 minutes before serving. Top the bread with the relish and serve.

KALAMATA AND TOMATO CROSTINI

Kalamata and Tomato Crostini image

Make and share this Kalamata and Tomato Crostini recipe from Food.com.

Provided by Judy-Jude

Categories < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 baguette, slice 1/2 inch slices
2 -3 garlic cloves, whole
1/2 cup kalamata olive, chopped fine
1/4 cup red pepper, chopped fine
1 tablespoon capers, rinsed and drained (combine with other ingredients, carefully, so you don't break them up)
1/2 teaspoon fresh ground pepper
1 1/2-1 3/4 ounces fresh parmesan cheese, sliced thinly (I use a potato peeler)
2 plum tomatoes, sliced thinly
2 stalks green onions, green part only, sliced thin
2 tablespoons extra virgin olive oil

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.

Nutrition Facts : Calories 299.8, Fat 10.1, SaturatedFat 2.5, Cholesterol 6.3, Sodium 712.1, Carbohydrate 42.3, Fiber 3.2, Sugar 1.2, Protein 9.9

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