TAPENADE CROSTINI
Provided by Ree Drummond : Food Network
Categories appetizer
Time 15m
Yield About 24 servings
Number Of Ingredients 10
Steps:
- Add the red peppers, kalamata and pimento-stuffed olives, garlic, red pepper flakes and some salt and pepper to the bowl of a food processor. Pulse a few times, adding enough olive oil to loosen the mixture to a loose paste. Taste and adjust the seasoning, adding more garlic or red pepper flakes if desired.
- Spread the crostini with a bit of pesto and spoon on a big dollop of the tapenade. Garnish with fresh parsley and serve immediately.
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.
ANCHOVY CROSTINI
This recipe was in the Australian Womens Weekly Italian cookbook. This crostini recipe is really good. My friends love them. I usually keep some toast rounds on hand so I can make them up in a hurry. Serve them at a cocktail party or as an appetizer before dinner. I make up a batch of the anchovie mix split it into four place each in small plastic bag & freeze for future use - , I have also frozen the toasts with the anchovie spread on them then just decorate before popping into the oven.. I prefer freezing the spread separately.
Provided by Bergy
Categories Lunch/Snacks
Time 35m
Yield 24 Crostini
Number Of Ingredients 13
Steps:
- Cut 2" circles from the bread (or use the 1/4" baguette slices).
- Brush both sides of the bread with the olive oil.
- Place on a cookie sheet and bake in moderate oven for 10 min or until golden brown (You can make up a whole lot of these toasts for future use as they store well in a closed tin).
- Melt butter in a frypan.
- Add flour, mixing well and cook for 1 minute.
- Add milk and stir over moderate heat until it boils& thickens, remove from heat.
- Add 3 tbsp parmesan,Salt& pepper& mushrooms.
- Mix well.
- Add anchovy paste and stir through. The mixture looks a bit loose but it will bake perfectly
- Spread 2 teasp on each toast and generously sprinkle with the extra parmesan. I do this just before I am ready to bake them. however it can be done and then freeze them for future use
- Slice the olives and put a slice of olive on some of the crostinis.
- Put a rolled anchovy on some.
- Put a thin slice on red pepper on the remaining crostinis.
- Bake in a hot oven (400F degrees) for 10 minutes or until they are bubbly and brown on top.
- Serve and wait for the rave revues.
TAPENADE ON CROSTINI
Provided by Food Network
Categories appetizer
Time 20m
Yield 50 to 60 slices
Number Of Ingredients 7
Steps:
- Place the rack in the upper third of the oven and turn on the broiler. Spread both sides of each slice of bread lightly with the herb oil. Arrange the slices on 2 baking sheets. Broil 1 sheet at a time for about 1 to 2 minutes until the slices are golden brown. Turn the slices over and toast the other side of the bread. Spread the tapenade onto the crostini and serve.
- Place the rosemary and the olive oil in a blender and cover. Blend on high speed until the rosemary has been ground into small pieces. Add the tarragon and thyme and continue blending until all the herbs have been broken down into small pieces. Pour into an airtight container and store in the refrigerator.
CHEESE CROSTINI WITH ANCHOVY HERB BUTTER
Provided by Giada De Laurentiis
Categories appetizer
Time 30m
Yield 24 crostini
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- Melt the butter in a heavy small skillet over medium heat. Add the anchovies and stir until they dissolve, about 3 minutes. Stir in the herbs, garlic, lemon zest, and crushed red pepper.
- Arrange the bread slices on a large baking sheet. Brush with the anchovy mixture. Sprinkle with the cheese. Bake until the cheese melts and the bread is golden, about 10 minutes. Cut the bread slices in halves and serve.
CROSTINI WITH SUN-DRIED TOMATO AND ANCHOVY
These little toasts are simple to assemble, especially if you have sun-dried tomatoes and anchovies on hand, and are a great snack to have with drinks. This makes eight crostini, enough for four polite diners to have two each before dinner. Scale up if your crowd is a bit more ravenous.
Provided by David Tanis
Categories finger foods, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Toast the bread, then lightly rub each slice with the garlic clove. Just two quick swipes will make it garlicky enough.
- Spread each toast with about 1 teaspoon sun-dried tomato, and top with half an anchovy fillet.
- Drizzle each toast with a little olive oil, and sprinkle with red pepper and rosemary. Add a tiny bit of flaky salt and serve.
SPINACH TAPENADE CROSTINI
An updated version on the famous Provencal appetizer. Fresh vegetables such as peppers, cucumber slices, fennel pieces can also be served with this spread. This is also excellent as a condiment or as an accompaniment to grilled chicken or fish.
Provided by Chef mariajane
Categories < 15 Mins
Time 10m
Yield 16-20 appetizers
Number Of Ingredients 10
Steps:
- Cook spinach according to package directions. Drain and squeeze out excess moisture.
- Place olives, garlic, anchovies, and capers in food processor. Process until finely chopped. Add spinach, lemon juice and olive oil and process until mixture is smooth. Remove from processor and stir in basil and peppers.
- Serve tapenade with toasted bread.
- MAKE AHEAD: Tapenade can be prepared, cover and refrigerated up to one day ahead, Bring to room temperature before serving.
- TIPS: Good quality pitted olives are available in many supermarkets and specialty food shops. If unavailable, select good flavored olives and pit. To pit, tap firmly with a small saucepan or meat pounder to open the flesh, and then remove the pit.
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
ANCHOVY TAPENADE
Steps:
- Place olives in a food processor. Pulse until coarsely chopped. Stir remaining ingredients into olives. Set aside.
Nutrition Facts : @context http, Calories 85, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 717 milligrams, Sugar 0 grams
CROSTINI WITH SUN-DRIED-TOMATO TAPENADE
Categories Food Processor Olive Tomato Bake Cocktail Party Capers Bon Appétit
Yield Makes about 36
Number Of Ingredients 7
Steps:
- Using on/off turns, finely chop olives and tomatoes in processor. Add 2/3 cup oil, capers, and oregano; blend to coarse puree. Transfer to bowl. (Tapenade can be made 3 days ahead. Cover; refrigerate. Bring to room temperature before using.)
- Preheat oven to 350°F. Place bread slices on baking sheet. Brush lightly with additional oil. Bake until golden, about 10 minutes. Spread tomato tapenade on toasts and serve.
CROSTINI CAN BURRO DI ACCIUGHE (CROSTINI WITH ANCHOVY BUTTER)
I love this, but then again I love anchovies. Great with before dinner drinks along with some olives, nuts, etc. Cook time is chill time.
Provided by Ilysse
Categories European
Time 1h15m
Yield 14 serving(s)
Number Of Ingredients 4
Steps:
- Place the butter in a bowl and mash it gently with a wood spoon for 15 minutes until it is soft and creamy.
- Place the anchovies in a second bowl and mash them into a paste.
- Incorporate the mashed anchovies into the butter, mix well until completely combined. There shouldn't be any anchovy chunks in the butter.
- Cover the bowl with foil and refrigerate for 1 hour.
- Spread the butter on the crostini and place on a serving dish.
- Garnish with two capers in the center of each crostini if desired.
Nutrition Facts : Calories 134.3, Fat 7.8, SaturatedFat 4.5, Cholesterol 21.3, Sodium 338.8, Carbohydrate 12.7, Fiber 0.6, Sugar 1.1, Protein 3.3
CHEESE CROSTINI WITH ANCHOVY HERB BUTTER
Make and share this Cheese Crostini With Anchovy Herb Butter recipe from Food.com.
Provided by KathyP53
Categories European
Time 30m
Yield 24 crostini
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Melt butter in heavy small skillet over medium heat. Add anchovies and stir until they dissolve, about 3 minutes. Stir in herbs, garlic, lemon zest, and red pepper.
- Arrange bread slices on a large baking sheet. Brush with anchovy mixture. Sprinkle with cheese.
- Bake until cheese melts and bread is golden, about 10 minutes. Cut bread slices in halves and serve.
Nutrition Facts : Calories 125.7, Fat 4.4, SaturatedFat 2.4, Cholesterol 9.4, Sodium 281.2, Carbohydrate 16.8, Fiber 1, Sugar 0.1, Protein 4.5
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