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 CROSTINI
These simple canapes are designed for tomatoes at the peak of their season; select the ripest ones you can find. A combination of red, yellow, and orange tomatoes makes for a colorful presentation.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 20
Number Of Ingredients 8
Steps:
- Heat a grill or grill pan or preheat oven to 350 degrees. Place bread on grill or on a baking sheet in the oven; toast until golden on both sides, turning once. Transfer to a serving platter, and lightly brush one side of each slice with oil.
- Roughly chop or slice tomatoes, and place in a large bowl. Add the salt and pepper, and toss to combine. Add basil and chervil, and drizzle with the oil and vinegar. Gently toss again. To serve, spoon tomato mixture over bread, and garnish with basil sprigs.
CROSTINI WITH KALE AND PARMESAN
Kale is a nutritional powerhouse and when blended with cheese and garlic, it makes a delicious topping on a baguette slice.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Arrange bread slices on a rimmed baking sheet. Brush with 1 tablespoon oil and season with salt and pepper. Bake until light golden brown, 8 to 10 minutes. Transfer to a wire rack to cool completely.
- In a large skillet, heat 2 tablespoons oil and garlic over medium-high until garlic is fragrant. Add kale and cook until wilted, about 5 minutes. Season with salt and pepper and add 1 cup water; cover and reduce heat to medium. Cook until almost all liquid has evaporated, 12 minutes. Uncover and cook until liquid is evaporated, 3 to 5 minutes. Toss with lemon juice.
- Top crostini with kale. With a vegetable peeler, shave Parmesan onto top.
Nutrition Facts : Calories 271 g, Fat 16 g, Fiber 4 g, Protein 12 g
KAREN'S TOMATO CROSTINI
My Mom, Karen, brought these to a party at my house once and they were delicious. I'm not sure where she got the recipe from, but it's a keeper! She made it lower fat, but you can use regular fat ingredients. Enjoy!
Provided by Nif_H
Categories Vegetable
Time 20m
Yield 18-24 crostinis
Number Of Ingredients 8
Steps:
- Combine all ingredients except for the baguette slices, until well blended. Spread cheese mixture evenly on one side of each baguette slice.
- Place slices, cheese side up, on a grill topper (a nonstick flat grate that has many holes). Grill, with lid down, over low heat on barbeque for 3 to 5 minutes, or until bread is is lightly toasted and cheese is melted.
- These can also be baked in the oven at 350F or broiled, until lightly browned.
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