Crostini With Cheese Torta And Marinated Bell Peppers Recipes

Steps:

• Position an oven rack 5 to 6 inches from the broiler element. Preheat the broiler to high. Line a baking sheet with heavy-duty aluminum foil.
• In a small bowl gently toss the tomatoes, shallots, 1/2 tablespoon of olive oil and vinegar together. Spread out the mixture on the prepared baking sheet. Set the baking sheet on a rack under the broiler element. Broil until the tomatoes begin to show a few black spots, about 4 minutes with oven door closed. Turn the mixture, using a spatula, and broil 3 minutes longer with the oven door closed. Remove from the oven and transfer the mixture with a slotted spoon to a small bowl; set the bowl aside until needed. Retain the broiler heat on high.
• While the tomatoes are broiling, combine the ricotta, blue cheese, pesto, 1/2 teaspoon salt, lemon juice and lemon peel in a medium bowl.
• Arrange the baguette slices on a large baking sheet and brush with the remaining 2 tablespoons of olive oil. Put the baking sheet on the rack under the broiler element and broil until golden, about 1 minute or so per side, watching carefully. Remove from oven.
• To assemble, season the tomato mixture with remaining 1/4 teaspoon salt and peppercorns, then stir in the basil. Spread some of the ricotta mixture over each crostini. Top with the tomato/onion mixture, then sprinkle with shredded cheese, dividing all the ingredients equally among the slices. Transfer to a serving plate and serve.

Steps:

• Heat coals or gas grill for direct heat. Grill bread uncovered 4 to 6 inches from medium heat 4 to 6 minutes, turning once, until golden brown.
• Mix tomatoes, basil, vinegar, salt and bell peppers. Spread tomato mixture on bread. Top each slice with about 1 teaspoon cheese.
• Cover and grill 4 to 6 inches from medium heat about 5 minutes or until cheese is melted. Serve hot.

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the bread slices on a baking sheet. Brush the oil over the bread slices. Bake until pale golden and crisp, about 15 minutes. Arrange the bell pepper strips atop the bread. Sprinkle with the cheese. Broil until the cheese melts, about 2 minutes.

Steps:

• Make toasts:
• Preheat oven to 350°F. Put baguette slices on 2 large baking sheets, then brush tops with oil and season with salt and pepper. Bake in batches in middle of oven until pale golden, about 10 minutes. Cool on a rack.
• Cook peppers and onions:
• Cook bell peppers, onions, and garlic with salt in oil in a wide 4- to 6-quart heavy pot over moderately low heat, uncovered, stirring occasionally, until softened, 20 to 25 minutes. Cover pot and continue to cook, stirring occasionally, until vegetables are very tender and just starting to brown, 20 to 25 minutes more. Stir in vinegar and remove from heat.
• Make pesto while peppers cook:
• Pulse all pesto ingredients except oil in a food processor until finely chopped. With motor running, add oil in a slow stream and blend until combined well.
• Assemble crostini:
• Put about 1 tablespoon pepper mixture on each toast and top with about 1/4 teaspoon pesto.

Steps:

• Preheat broiler. Place bread on baking sheet. Brush with oil; rub with garlic. Broil until golden, about 1 1/2 minutes per side. Transfer toasts to platter. Top with arugula and cheese. Drizzle with oil. Sprinkle with pepper and fleur de sel.
• *A type of sea salt; available at some supermarkets and specialty foods stores.

Steps:

• Goat Cheese Rounds:.
• Roll the cheese into a 4" long log. Slice into 1" thick rounds and place in a shallow dish. In a small bowl, whisk together vinegar, garlic, thyme, pepper, olives, and olive oil until well blended. Pour over the goat cheese and marinate, refrigerated, for 2 hours to 1 week. Before serving, let warm to room temperature, about 30 minutes.
• Crostini:.
• Preheat the broiler or grill. Drizzzle the bread with olive oil, and grill or broil until golden brown. When the crostini come out of the oven or off the grill, rub them with a bit of the minced garlic. Then cut in half on the diagonal. Serve the warm crostini with the goat cheese. Enjoy!

Steps:

• Dice roasted bell peppers into squares.
• Combine vinegar, oil, herbs, capers, and garlic. Add salt and pepper.
• Marinate 30 minutes.
• In a small bowl, blend cream cheese, feta, and goat cheese until smooth.
• Shape into a mound on a large serving plate; slightly flatten the top.
• Pour peppers over cheese; garnish with pine nuts and basil. Surround with crostini.
• For Plain Crostini: Preheat oven to 300 degrees. Cut bread into 1/2-inch slices; cut large slices in half. Toast on a baking sheet for 20-25 minutes. When golden brown, rub with garlic if desired. Brush with extra virgin olive oil or melted butter. Bread can also be pan-fried in oil or butter.