Tomato Basil Crostini Food

TOMATO BASIL CROSTINI

Steps:

• Heat oven to 425°F. Place bread on ungreased cookie sheet. Brush 2 tablespoons of the oil on bread. Bake 4 to 5 minutes or until light golden brown.
• Mix tomatoes, remaining 2 tablespoons oil, the garlic, cheese, basil and salt. Place about 1 tablespoon tomato mixture on each warm bread slice.

TOMATO BRUSCHETTA

Steps:

• In a large bowl, mix the onions, tomatoes, garlic and basil, taking care not to mash or break up the tomatoes too much. Add the balsamic vinegar and extra virgin olive oil. Add salt and pepper to taste. Mix again. Cover and chill for at least an hour. This will allow the flavours to soak and blend together.
• Slice the baguette loaf diagonally into 12 thick slices and lightly toast them until they are light brown on both sides. Serve the mixture on the warm slices of bread. If you prefer the mixture at room temperature, remove from the fridge half an hour before serving.

ROASTED TOMATO, RICOTTA AND BASIL CROSTINI

Steps:

• For the crostini: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Cut the baguette into thin slices and put them on one of the prepared baking sheets. Brush the bread with olive oil, then sprinkle with salt and pepper to taste. Bake until they are golden brown and crunchy, about 15 minutes.
• For the roasted tomatoes: In a medium bowl, mix together the tomatoes, honey, olive oil and red wine vinegar and season with salt and pepper. Put the mixture on the other prepared baking sheet and bake until the tomatoes start to color and shrivel, about 25 minutes.
• For the ricotta: In a medium bowl, mix together the ricotta, olive oil and garlic powder until well combined. Season with salt and pepper.
• When the crostini are cooled slightly, spread the ricotta cheese mixture over the top of each piece, and then top with the roasted tomatoes, drizzling any extra juices over the top. Garnish with the chiffonade of basil.

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-BASIL CROSTINI

Steps:

• In a bowl, combine tomatoes, basil leaves, olive oil, and red-wine vinegar; season with salt and pepper. Top crostini with topping.

TOMATO, MOZZARELLA & THAI BASIL CROSTINI

Steps:

• Grill bread slices and rub with garlic clove.
• In a bowl, combine tomatoes, shallot, sesame oil, and rice vinegar. Season with sea salt and pepper; let sit for 15 minutes.
• Put sliced fresh mozzarella on toasts. Spoon tomato mixture over mozzarella and garnish with Thai basil leaves. Season with sea salt and pepper.

TOMATO CROSTINI - GARLIC/BASIL BUTTER

Steps:

• Combine the soft butter, chopped garlic, chopped basil, salt and pepper.
• Lay the piece of plastic wrap flat on your counter or cutting board.
• Spoon the butter mixture in a line down the middle of the plastic wrap.
• Wrap the butter with the plastic wrap and form into a log/sausage shape.
• Tightly wrap, twist and seal the ends of the plastic wrap.
• Refrigerate for 1-2 hours or until firm.
• To serve, remove plastic wrap and slice into butter rounds.
• Slice the baguette and brush slices with olive oil (both sides).
• Bake at 375° for 20 minutes or until golden brown.
• Remove crostini from oven.
• Spread compound butter on the crostini and top with a slice of tomato.
• Return to the oven for 5 minutes.
• Remove from oven and top with a round of compound butter. Serve immediately.

SUN-DRIED TOMATO AND BASIL CROSTINI

Steps:

• Put tomatoes in medium bowl.
• Add 6 tablespoons dressing and toss to coat evenly.
• Marinate at room temperature 30 minutes.
• Cut bread diagonally into 8 slices, about 1/2 inch thick.
• Stack basil leaves and tightly roll up lengthwise.
• Cut crosswise into very thin slices to make chiffonade.
• Meanwhile, preheat oven to 350 degrees.
• Arrange slices of bread on baking sheet and brush both sides with remaining dressing.
• Bake until light golden, about 3 minutes on each side.
• Divide tomatoes evenly among bread slices.
• Bake until heated through, about 4 minutes.
• Sprinkle with basil and keep warm.
• Serve 2 crostini per person.

CROSTINI WITH GOAT CHEESE, SUN-DRIED TOMATOES, AND BASIL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Arrange baguette slices on a large rimmed baking sheet and brush with olive oil. Season with salt and pepper.
• Bake in the preheated oven until golden, 15 to 20 minutes. Let cool on the baking sheet, about 30 minutes.
• Spread soft goat sheet onto each baguette slice and top with a few sun-dried tomato pieces. Cover with a basil leaf.

CHERRY TOMATO, BOCCONCINI AND BASIL BRUSCHETTA

Steps:

• Whisk together three tablespoons of the olive oil and the balsamic vinegar in a bowl.
• Season to taste with salt and pepper.
• Stir in the cheese, tomatoes and basil leaves.
• Set aside.
• Grill the bread on both sides until lightly browned and crisp.
• Rub one side of each slice of bread with the garlic, then sprinkle with olive oil.
• Cover each slice of bread with several arugula leaves.
• Spoon the tomato and cheese mixture over the arugula.
• Sprinkle each bruschetta with additional olive oil, then top with basil leaves.
• Serve immediately.