CROSTINI WITH ROASTED VEGETABLES AND SMOKED MOZZARELLA
These vegetables may be roasted ahead of time and stored for several days in the refrigerator, so that the crostini will be quick to assemble at the last moment.
Provided by loveleesmile
Categories < 60 Mins
Time 1h
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F (200°C).
- MAKE THE ROASTED VEGETABLES: Mix the olive oil, garlic, salt, and pepper together in a small bowl and set aside.
- Stand the bell pepper up vertically and slice from the stem end downward on each of the 4 sides of the pepper. You will have four flat pieces of pepper. Cut the zucchini in half lengthwise, and then slice the halves again vertically so that you have 4 long pieces of zucchini. Slice the onion into 4 pieces horizontally, as in cutting for onion rings.
- Place the vegetables in one layer in a small roasting pan and drizzle them with the olive oil mixture. Toss vegetables so that they are well coated with the oil. Transfer to the oven and roast for 20 minutes. Remove the pan from the oven, turn the vegetables over, return to the oven, and continue roasting for 10 to 15 minutes longer, until the vegetables are golden brown. Remove the pan from the oven and set aside.
- When the vegetables are cool enough to handle, use a sharp knife to cut the bell pepper and zucchini into strips 1/4 inch wide and separate the onion into rings. Set aside.
- MAKE THE CROSTINI: Position the oven rack so that it sits about 3 inches from the heat source. Preheat broiler to high.
- Cut the baguette at a diagonal angle into 1/3-inch-thick slices. Using a pastry brush, sparingly coat both sides of the bread with olive oil and place the bread on a baking sheet. Transfer to the oven and toast, turning once, until the bread is a light golden brown on both sides. (Alternatively, place the slices of bread in a panini grill and toast until the bread is light golden brown and crisp.).
- Remove the toasts from the oven and rub each toast lightly on one side with the whole garlic clove. Turn the oven to 350°F (175°C).
- Return the toasts to the baking sheet. Top each piece of toast with slices of smoked mozzarella to cover the surface of the bread. Arrange the vegetables over the cheese, with the zucchini at one end of the slice of bread, the red bell pepper in the center, and the onion at the other end.
Nutrition Facts : Calories 231.5, Fat 10.6, SaturatedFat 3.3, Cholesterol 13.4, Sodium 501.1, Carbohydrate 25.8, Fiber 1.8, Sugar 1.2, Protein 8.1
CROSTINI
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 22m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F.
- Brush the bread on both sides with the olive oil and season lightly with salt and pepper. Arrange on a baking sheet and bake until crusty and brown, about 10 to 12 minutes. Turn once about halfway through cooking, and dust with Parmesan, if using. Serve hot, warm, or room temperature.
ROASTED TOMATO, AVOCADO, AND FRESH MOZZARELLA CROSTINI
Roasted tomatoes, fresh mozzarella, and avocado are layered on toasted bread in this quick and easy crostini recipe everyone loves.
Provided by Julie Hubert
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 59m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
- Arrange tomato slices on the baking sheet and top with about 3 tablespoons olive oil, sea salt, and pepper.
- Roast in the preheated oven until tomatoes are wilted, wrinkly, and scorched in some places, 25 to 30 minutes. Set aside to cool.
- Heat butter in a large skillet over medium heat. Place bread slices in the skillet and cook until crisp and golden in parts, 2 to 3 minutes per side.
- Remove bread from skillet and rub garlic onto each slice; sprinkle sea salt over bread.
- Layer mozzarella cheese on the toasted bread and top with avocado slices. Sprinkle sea salt over avocado and squeeze lemon over it. Top with roasted tomatoes and dill. Drizzle remaining 1 tablespoon olive oil over crostini and sprinkle with flaked salt.
Nutrition Facts : Calories 278.3 calories, Carbohydrate 14.3 g, Cholesterol 29.9 mg, Fat 21.5 g, Fiber 3.5 g, Protein 8 g, SaturatedFat 7.7 g, Sodium 253.6 mg, Sugar 2.2 g
CROSTINI WITH MOZZARELLA AND TOMATO
I had this in an Italian Restaurant close to home. This is my version. Make extra because these little treats disappear rather quickly.
Provided by ELEANOR1052
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 18m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven's broiler. Brush the slices of bread lightly with olive oil, and place on a baking sheet. Toast under the broiler for about 3 minutes. Watch carefully. Rub each crostini with a garlic clove for flavor.
- Place the tomatoes into a medium bowl, and drizzle with olive oil. Season with salt and pepper.
- Place the crostini on a serving tray. Top each one with a slice of mozzarella cheese, cover with a spoonful of tomatoes, and garnish with fresh basil.
Nutrition Facts : Calories 384.9 calories, Carbohydrate 35.9 g, Cholesterol 44.6 mg, Fat 18.4 g, Fiber 2.1 g, Protein 17.6 g, SaturatedFat 9.1 g, Sodium 453 mg, Sugar 4 g
More about "crostini with roasted vegetables and smoked mozzarella recipes"
HOW TO MAKE CROSTINI - COOKIE AND KATE
From cookieandkate.com
5/5 (18)Calories 63 per servingCategory Appetizer
- Preheat the oven (or a gas grill*) to 450 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up, if desired. If your baking sheet is smaller than mine, you may need to make the toast in two batches.
- Slice your baguette on the diagonal into pieces no wider than ½-inch. I can usually fit 20 to 24 slices on my large baking sheet; you might have some bread left over. Lightly brush both sides of each slice with olive oil (this will require about 2 to 3 tablespoons oil).
- Place the slices in a single layer on your prepared baking sheet and bake them on the middle rack for 6 to 9 minutes, until they’re crisp and nicely golden on top. Sprinkle the toasts lightly with salt. Transfer the toasts to a serving platter, if desired, and use as desired.
CROSTINI WITH ANCHOVIES, ROASTED VEGETABLES AND MOZZARELLA
From deliaonline.com
Cuisine GeneralEstimated Reading Time 1 minServings 6
ROASTED VEGETABLE CROSTINI RECIPE | EAT SMARTER USA
From eatsmarter.com
HOW TO MAKE CROSTINI (+ BEST TOPPING COMBOS) | JULIE …
From julieblanner.com
MOZZARELLA & CHILLI CROSTINI | BREAD RECIPES - JAMIE OLIVER
From jamieoliver.com
CROSTINI WITH ROASTED VEGETABLES AND SMOKED MOZZARELLA
From mozzco.com
CAPRESE CROSTINI WITH BLISTERED TOMATOES AND SMOKED …
CROSTINI WITH ROASTED VEGETABLES AND SMOKED MOZZARELLA RECIPE
From pinterest.com
FOODCOMBO
12 CROSTINI RECIPES FOR CUSTOMIZING YOUR APPETIZER SPREAD
From bhg.com
MARINATED MOZZARELLA AND ROASTED RED PEPPER ON PARMESAN CROSTINI
From dairyfarmersofcanada.ca
CROSTINI RECIPE WITH ROASTED VEGETABLES AND SMOKED MOZZARELLA
From domajax.com
CROSTINI WITH ROASTED VEGETABLES AND SMOKED MOZZARELLA RECIPE
From eatyourbooks.com
CROSTINI WITH ROASTED VEGETABLES AND SMOKED MOZZARELLA RECIPES ...
From alicerecipes.com
PASTA RUSTICA WITH SMOKED MOZZARELLA RECIPE | BON APPéTIT
From bonappetit.com
SMOKED MOZZARELLA CHEESE CROSTINI SPREAD - BETTER HOMES
From bhg.com
CROSTINI RECIPE WITH ROASTED VEGETABLES AND SMOKED MOZZARELLA
From primewomen.com
FRESH MOZZARELLA AND TOMATO CROSTINI | WILLIAMS SONOMA
From williams-sonoma.com
#60-minutes-or-less #time-to-make #course #preparation #appetizers
You'll also love