CROSTINI WITH SUN-DRIED TOMATO JAM
Provided by Giada De Laurentiis
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
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.
GOAT CHEESE AND SUN-DRIED TOMATOES CROSTINI
These rich treats are perfect with cocktails.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 4
Steps:
- Dividing evenly, spread crostini with goat cheese; season with salt and pepper. Top with sundried tomatoes.
SIMPLE CROSTINI
Crostini are perfect spooned high with your pick of toppings.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 30m
Yield Makes 60
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper.
- Bake, rotating sheets halfway through, until golden, 15 to 20 minutes (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets. Top crostini with desired toppings, and serve.
Nutrition Facts : Calories 36 g, Fat 3 g, Protein 1 g
GOAT CHEESE AND SUN-DRIED TOMATO CROSTINI
Very tasty appetizer to serve before an Italian meal. The spread can be made several days in advance and kept refrigerated until ready to use.
Provided by Simply Chris
Categories Spreads
Time 20m
Yield 30 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 99.3, Fat 5.5, SaturatedFat 2, Cholesterol 6, Sodium 144, Carbohydrate 9.2, Fiber 0.6, Sugar 0.2, Protein 3.2
GOAT CHEESE AND SUN-DRIED TOMATO CROSTINI
Provided by Next Iron Chef All Star: Beau MacMillan
Categories appetizer
Time 35m
Yield 30 to 40 servings
Number Of Ingredients 10
Steps:
- Preheat the broiler.
- In the bowl of a food processor combine the sun-dried tomatoes, sunflower seeds, basil leaves, Parmesan, 3 smashed garlic cloves, and lemon juice. Add half of the olive oil and puree until smooth. If the mixture seems too thick add more olive oil. Taste and adjust seasoning with salt and pepper. Remove it from the food processor, pour it into a bowl and refrigerate if not using immediately.
- Put the baguette slices onto a baking sheet in 1 layer and toast them on both sides under the broiler until golden brown. Remove them from the broiler and rub each slice with the whole garlic cloves.
- Spread the toasts with the softened goat cheese, top each with a teaspoonful of sun-dried tomato pesto, and garnish with the remaining basil that has been cut into chiffonade. Arrange on serving platters and serve.
GOAT CHEESE CROSTINI WITH BLACK-OLIVE PASTE
Provided by Moira Hodgson
Categories easy, quick, appetizer
Time 30m
Yield 24 crostini
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Place the slices of bread on a baking sheet and bake them until lightly brown (about 10 minutes). The slices may be toasted under a broiler or over a grill instead.
- Spread the slices with olive paste, then with goat cheese and tomatoes.
- Preheat broiler. Broil crostini for about five minutes (just to melt the cheese). Arrange on a serving platter and sprinkle with chives, parsley or basil.
Nutrition Facts : @context http, Calories 58, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 2 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 161 milligrams, Sugar 1 gram, TransFat 0 grams
SUN-DRIED TOMATO CROSTINI
Make a batch of our Sun-Dried Tomato Crostini next time you entertain. Your guests will almost certainly adore our Sun-Dried Tomato Crostini recipe.
Provided by My Food and Family
Categories New Recipes & Featured Content
Time 15m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Cut baguette into 16 slices. Brush baguette slices with olive oil and place on a baking sheet.
- Bake 7 min. or until lightly browned.
- Spread with cream cheese. Top each with 1 sun-dried tomato slice and 1 basil leaf.
- Serve them on a platter and share.
Nutrition Facts : Calories 320, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
CROSTINI WITH SUN-DRIED TOMATO JAM
I watched Giada make this on TV today and it looks Fabulous! Looks like it would make a great appetizer or light lunch or dinner with a salad.
Provided by cookiedog
Categories Spreads
Time 1h
Yield 5-6 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 597.6, Fat 31.2, SaturatedFat 9.2, Cholesterol 22.4, Sodium 1129.8, Carbohydrate 65.1, Fiber 5.6, Sugar 6.5, Protein 17.1
GOAT CHEESE & SUN-DRIED TOMATO CROSTINI RECIPE - (4.4/5)
Provided by á-81356
Number Of Ingredients 5
Steps:
- Blend goat cheese, sun-dried tomatoes, chives and 1 1/2 tablespoons olive oil until well blended. Set aside. Preheat broiler. Brush baguette slices lightly with olive oil on both sides. Place under preheated broiler and toast until golden, turning once, about 2 minutes per side. Spread each crostini liberally with goat cheese mixture. Place on a baking sheet and broil until browned and melted, 2 to 3 minutes. Transfer to a platter and serve hot. Can be made ahead. After cooling, store in an airtight container for up to 3 days.
MIXED GREENS WITH GOAT CHEESE CROSTINI
Provided by Lynda Hotch Balslev
Categories Salad Cheese Leafy Green Tomato Appetizer Vegetarian Quick & Easy Goat Cheese Pine Nut Healthy Bon Appétit Switzerland Sugar Conscious Pescatarian Peanut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 8
Steps:
- Preheat broiler. Spread each baguette slice with 1 tablespoon goat cheese. Arrange on baking sheet, cheese side up.
- Whisk oil, vinegar and garlic in large bowl to blend. Add greens, sun-dried tomatoes and pine nuts; toss to combine. Season salad to taste with salt and pepper. Divide salad between 2 plates.
- Broil crostini just until cheese softens and begins to melt, about 1 minute. Arrange 4 crostini atop each salad.
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