OLIVE ROSEMARY CROSTINI
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat 2 cloves garlic in oil over low heat in a small skillet. Char bread slices under hot broiler to brown on both sides. Dab charred bread with garlic oil using a pastry brush. Place reserved oil in a small bowl with chopped olives. Place garlic cloves on a cutting board and pile together with capers, red pepper flakes and rosemary leaves. Finely chop garlic and herb mixture. Combine garlic-herb mixture with olives and oil in a small bowl. To assemble crostini, spread olive tapenade on toasts and enjoy!
OLIVE CROSTINI
Broiled olive crostini recipe - cheesy delicious appetizers made using Fresh bread in just 15 minutes!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 12
Number Of Ingredients 4
Steps:
- Set oven control to broil. Place bread on ungreased cookie sheet. Broil with tops 4 to 6 inches from heat 30 to 60 seconds or until lightly toasted.
- Mix olives and cheese; spread on bread. Broil 1 to 2 minutes or until cheese is warm.
Nutrition Facts : Calories 115, Carbohydrate 13 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Slice, Sodium 350 mg
OLIVE BREAD CROSTINI WITH RED PEPPER SPREAD
Keep a loaf of olive bread in the freezer and a jar of roasted peppers in your pantry, and you can whip up this simple, savory appetizer anytime.
Provided by RuthE
Categories Canapes and Crostini
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Mash garlic and salt into a paste using a mortar and pestle; transfer to a food processor. Add roasted red peppers and 1 tablespoon oil; pulse just until a coarse puree forms. Transfer red pepper spread to a bowl and stir in basil, vinegar, sugar, and pepper.
- Preheat oven to 350 degrees F (175 degrees C).
- Brush both sides of bread slices with remaining 2 tablespoons oil. Arrange bread in a single layer on a baking sheet.
- Bake bread slices in the preheated oven, turning once, until golden, about 25 minutes. Cool crostini on a rack.
- Top each crostini with 3/4 tablespoon red pepper spread just before serving.
Nutrition Facts : Calories 55.6 calories, Carbohydrate 5 g, Fat 3.7 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 521.5 mg, Sugar 0.3 g
CROSTINI WITH OLIVES AND FETA SPREAD
This is a fantastic weekend appetizer. This can be prepared up to two days ahead, covered, and refrigerated until ready to use, actually it tastes even better if prepared ahead of time. The recipe may be doubled if desired. Prep time includes baking the crostini.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 20m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- To make crostini: partially freeze the unsliced bread loaf.
- Cut into 40 (1-inch-thick) slices.
- Arrange on a cookie sheets.
- Drain the tomatoes, reserving oil.
- Lightly brush one side of each slice with the reserved tomato oil or olive oil.
- Bake in a 300 degree oven for 6 minutes; turn over the slices; bake for another 6 minutes more, or until golden brown.
- Finely chop the drained tomatoes; stir in the olives and the minced garlic; set aside.
- In a small bowl, beat the cream cheese until softened.
- Beat in the feta cheese and milk until smooth.
- Spread the feta/cream cheese mixture on top of the oiled side of the baked crostini.
- Top with a small dollop of tomato mixture.
- Garnish the crostini with shredded fresh basil.
Nutrition Facts : Calories 112.3, Fat 4.5, SaturatedFat 2.1, Cholesterol 10.2, Sodium 248.8, Carbohydrate 14.6, Fiber 1.1, Sugar 0.3, Protein 3.7
OLIVE BREAD CROSTINI WITH RED PEPPER SPREAD
Keep a loaf of olive bread in the freezer and a jar of roasted peppers in your pantry, and you can whip up this simple, savory appetizer anytime.
Provided by RuthE
Categories Canapes and Crostini
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Mash garlic and salt into a paste using a mortar and pestle; transfer to a food processor. Add roasted red peppers and 1 tablespoon oil; pulse just until a coarse puree forms. Transfer red pepper spread to a bowl and stir in basil, vinegar, sugar, and pepper.
- Preheat oven to 350 degrees F (175 degrees C).
- Brush both sides of bread slices with remaining 2 tablespoons oil. Arrange bread in a single layer on a baking sheet.
- Bake bread slices in the preheated oven, turning once, until golden, about 25 minutes. Cool crostini on a rack.
- Top each crostini with 3/4 tablespoon red pepper spread just before serving.
Nutrition Facts : Calories 55.6 calories, Carbohydrate 5 g, Fat 3.7 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 521.5 mg, Sugar 0.3 g
BELL PEPPER AND ONION CROSTINI WITH PESTO
Categories Onion Pepper Appetizer Bake Summer Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Soy Free Kosher
Yield Makes 60 crostini
Number Of Ingredients 19
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.
CROSTINI WITH ROASTED RED PEPPER AND FETA
From the April 2004 issue of Southern Living. I'm sure garbanzo beans would make a good substitute for the Northern beans. Original recipe called for jarred roasted peppers, but I chose to roast my own.
Provided by COOKGIRl
Categories Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- To roast the garlic and red bell peppers, first arrange the garlic cloves on a piece of foil, drizzle with some olive oil and fold foil to seal. Next place the whole bell peppers on the baking sheet. Drizzle about 1/2 tablespoon olive oil onto the peppers, turning to coat. Roast for about 15-20 at 425°F Watch carefully!
- Once the garlic and roasted bell peppers are done, set aside to cool. In a food processor, squeeze the garlic out of their skin. Next peel the bell peppers, remove seeds and stem, chop coarsely and add to processor. Add 2 tablespoons olive oil, beans, vinegar, salt, pepper and half of feta. Pulse about 5 or 6 times or until combined.
- Cut bread into 24 slices (1/4") on the diagonal. Arrange the bread slices on the baking sheet, and brush with remaining 2 tablespoons olive oil.
- Spread the bell pepper-bean mixture on one side of each slice of bread. Lastly, sprinkle with remaining cheese.
- Bake at 350°F for 5-7 minutes.
- Garnish with Italian parsley and serve.
Nutrition Facts : Calories 227.6, Fat 8.7, SaturatedFat 2.5, Cholesterol 8.9, Sodium 469.8, Carbohydrate 30, Fiber 3.7, Sugar 1.4, Protein 7.8
ROAST BEEF AND ARUGULA CROSTINI WITH OLIVE-RED PEPPER RELISH
Categories Beef Leafy Green Olive Pepper No-Cook Quick & Easy Bon Appétit
Yield Makes 16
Number Of Ingredients 8
Steps:
- Mix red peppers, olives, thyme, and vinegar in small bowl for relish. (Can be made 1 day ahead. Cover and refrigerate.) Reserve 2 tablespoons goat cheese for garnish. Spread remaining goat cheese on toasted baguette slices. Divide arugula among toasts. Fold roast beef slices to fit toasts; place atop arugula. Sprinkle beef slices lightly with salt and pepper. Top each with 1/3 teaspoon reserved goat cheese and small dollop of relish. Arrange crostini on platter and serve.
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