Tomato Artichoke Crostini Recipes

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ARTICHOKE CROSTINI

"This appetizer is wonderful when vine-ripened tomatoes and fresh basil are at their best," Janne Rowe writes from Wichita, Kansas. "It's easily doubled for large get-togethers."

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 32 appetizers.

Number Of Ingredients 7



Artichoke Crostini image

Steps:

  • Cut the baguette into 32 slices. Place on an ungreased baking sheet; spritz bread with cooking spray. Bake at 325° for 7-10 minutes or until crisp. Cool on a wire rack. , In a large bowl, combine the tomatoes, artichokes, basil, oil, seasoned salt and pepper. Spoon onto bread slices.

Nutrition Facts : Fat 3 g fat (trace saturated fat), Cholesterol 0 cholesterol, Sodium 314 mg sodium, Carbohydrate 17 g carbohydrate, Fiber 2 g fiber, Protein 3 g protein. Diabetic Exchanges

1 sourdough baguette (1 pound)
2 cups chopped seeded tomatoes
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
2 tablespoons minced fresh basil
2 tablespoons olive oil
1/2 teaspoon seasoned salt
1/8 teaspoon pepper

THREE CHEESE CROSTINI APPETIZER

Provided by Food Network

Categories     appetizer

Time 25m

Yield 16 servings

Number Of Ingredients 14



Three Cheese Crostini Appetizer image

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.

1 1/2 cups quartered cherry tomatoes
3 tablespoons thinly sliced shallots
2 1/2 tablespoons extra-virgin olive oil, divided
1/2 tablespoon balsamic vinegar
3/4 cup ricotta cheese
1/4 cup crumbled blue cheese, loosely measured
1/4 cup prepared basil pesto
3/4 teaspoon salt, divided
1 teaspoon fresh lemon juice
1 teaspoon grated lemon peel, loosely measured
16 slices French or artisan type baguette, cut 1/4-inch thick on the diagonal
2 to 3 grinds black peppercorns (using handheld grinder)
3 tablespoons finely chopped fresh basil leaves
1/4 cup finely shredded fresh Pecorino Romano cheese, loosely measured

CHEESY ARTICHOKE CROSTINI

Provided by Trisha Yearwood

Categories     appetizer

Time 30m

Yield 16 crostini (8 servings)

Number Of Ingredients 8



Cheesy Artichoke Crostini image

Steps:

  • Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
  • Place the baguette slices on the lined baking sheet. Bake until starting to crisp but not totally toasted, about 5 minutes.
  • In a mixing bowl, stir together the cheeses, parsley, lemon zest and anchovy paste. Spread 1 tablespoon of the mixture onto the center of each baguette slice, being sure to leave a border of clean bread surrounding the cheese (it will spread as it melts in the oven). Place an artichoke heart in the center of each and set back on the baking sheet. Sprinkle about 1/2 teaspoon of grated Parmesan over each artichoke heart.
  • Bake until the Parmesan is melted, about 10 minutes. Serve warm.

16 slices baguette
One 5.2-ounce container garlic and herb cheese, softened
One 4-ounce log goat cheese, softened
1/4 cup fresh flat-leaf parsley, chopped
1 tablespoon lemon zest
1 teaspoon anchovy paste
One 12-ounce jar marinated quartered artichoke hearts, drained
3 tablespoons grated Parmesan

FETA AND ROASTED TOMATO CROSTINI

Take your appetizer game to a new level with this Feta and Roasted Tomato Crostini recipe. With sliced grape tomatoes, artichoke hearts, feta cheese and more, this Healthy Living Feta and Roasted Tomato Crostini recipe is an impressive springtime appetizer!

Provided by My Food and Family

Categories     Home

Time 25m

Yield 16 servings

Number Of Ingredients 6



Feta and Roasted Tomato Crostini image

Steps:

  • Heat oven to 400°F.
  • Toss tomatoes and artichokes with dressing; spread onto foil-covered rimmed baking sheet.
  • Place bread slices in single layer on second baking sheet.
  • Bake, on separate oven racks, 15 min., turning bread after 8 min.
  • Arrange cheese slices on platter. Add olives and remaining ingredients.

Nutrition Facts : Calories 100, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 0.9883 g, Sugar 0 g, Protein 4 g

1 cup grape tomatoes, cut in half
1 can (14 oz.) artichoke hearts, well drained, quartered
1/4 cup KRAFT Greek Vinaigrette Dressing
16 French bread slices, 1/2 inch thick
1 pkg. (8 oz.) ATHENOS Traditional Feta Cheese, cut into 16 slices
16 Kalamata olives

ARTICHOKE, CHERRY TOMATO, AND FETA SALAD WITH ARTICHOKE-PESTO CROSTINI

Provided by Diane Rossen Worthington

Categories     Salad     Tomato     Appetizer     Side     Vegetarian     High Fiber     Dinner     Lunch     Feta     Artichoke     Summer     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 16



Artichoke, Cherry Tomato, and Feta Salad with Artichoke-Pesto Crostini image

Steps:

  • For pesto:
  • Place all ingredients in processor. Blend until finely chopped. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • For salad:
  • Whisk shallot, vinegar, 2 tablespoons chopped parsley, mustard, and garlic in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. DO AHEAD: vinaigrette can be made 1 day ahead. Cover and chill.
  • Spread 1 tablespoon pesto over each baguette slice. Sprinkle parsley over crostini. Mix baby greens, artichoke hearts, and cherry tomatoes in very large bowl. Toss with enough dressing to coat lightly. Sprinkle feta over.
  • Serve salad with crostini.

Pesto:
1 12-ounce jar marinated artichoke hearts, drained
3 tablespoons (packed) finely grated Parmesan cheese
2 tablespoons olive oil
Salad:
1/4 cup chopped shallot (about 1 large)
1/4 cup red wine vinegar
2 tablespoons finely chopped fresh Italian parsley plus additional for sprinkling
1 tablespoon whole grain Dijon mustard
1 garlic clove, minced
3/4 cup olive oil
12 1/2-inch-thick diagonal baguette slices, toasted
3 5-ounce packages mixed baby greens
2 12-ounce jars marinated artichoke hearts, drained
1 12-ounce container yellow and red cherry tomatoes, halved
1 cup crumbled feta cheese (about 4 ounces)

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



Tomato Crostini image

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.

1 loaf French bread, such as ficelle or demi-baguette, thinly sliced on the diagonal
4 1/2 teaspoons extra-virgin olive oil, plus more for brushing
1 1/2 pounds assorted fresh garden and cherry tomatoes
1/2 teaspoon coarse salt
Pinch of freshly ground pepper
1/2 cup loosely packed fresh basil leaves, plus small sprigs for garnish
1/4 cup loosely packed fresh chervil
1 tablespoon red-wine vinegar

CROSTINI

This is a crispy, flavorful way to serve a baguette that is so pretty it is perfect for entertaining!

Provided by BPENDILL

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 18m

Yield 6

Number Of Ingredients 6



Crostini image

Steps:

  • Set the oven to broil at 425 degrees F (220 degrees C).
  • In a small saucepan, combine the olive oil, butter and garlic. Set over medium heat, and cook until butter has melted and the mixture starts to bubble. Season with salt and pepper. Remove from the heat.
  • Dip each slice of bread into the garlic mixture, turning to coat each side. Place Parmesan cheese on a plate. Press one side of each piece of bread into the cheese, and place cheese side up on a baking sheet.
  • Broil on the middle rack of the preheated oven for about 8 minutes, or until golden brown.

Nutrition Facts : Calories 381.9 calories, Carbohydrate 43.2 g, Cholesterol 23.3 mg, Fat 19 g, Fiber 1.8 g, Protein 10.3 g, SaturatedFat 7.1 g, Sodium 597.6 mg, Sugar 2 g

1 French baguette, cut into diagonal 1/2 inch slices
¼ cup olive oil
¼ cup butter or margarine
2 cloves garlic, minced
salt and pepper to taste
¼ cup grated Parmesan cheese

ARTICHOKE CROSTINI

Make and share this Artichoke Crostini recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 23m

Yield 4 serving(s)

Number Of Ingredients 6



Artichoke Crostini image

Steps:

  • In a bowl, mix together artichoke hearts, green onions, 3 tablespoons Parmesan cheese, mayonnaise, salt, and pepper to taste.
  • Place baguette slices on a baking sheet.
  • Broil 4 to 5 inches from heat for 2 to 3 minutes on each side or until slightly browned.
  • Spoon approximately 1 tablespoon artichoke mixture on each baguette slice and sprinkle with remaining cheese.
  • Broil 1 to 2 minutes or until cheese is melted.

1 (6 ounce) jar marinated artichoke hearts, drained and chopped
3 green onions, chopped
5 tablespoons grated parmesan cheese, divided
2 tablespoons mayonnaise
salt and pepper
12 slices French baguettes (1/2 inch thick)

ARTICHOKE AND OLIVE CROSTINI

Categories     Olive     Appetizer     Broil     Cocktail Party     Quick & Easy     Artichoke     Gourmet

Yield Makes 4 servings or 12 hors d'oeuvres

Number Of Ingredients 6



Artichoke and Olive Crostini image

Steps:

  • Preheat broiler.
  • Arrange bread slices in 1 layer on a baking sheet and brush tops with 1 1/2 tablespoons oil (total). Broil 4 to 6 inches from heat until golden on top, about 30 seconds. Turn toasts over and broil until golden, about 30 seconds more. Transfer toasts to a rack to cool.
  • Pulse artichokes with cream in a food processor until finely chopped. Transfer mixture to a bowl and stir in salt and pepper to taste.
  • Stir together olives, onion, and 1/2 tablespoon oil in a small bowl. Spread toasts evenly with artichoke cream and top with olive mixture. Drizzle with remaining 1 1/2 tablespoons oil just before serving.

12 (1/2-inch-thick) slices from a long Italian loaf (3 inches wide)
3 1/2 tablespoons extra-virgin olive oil
2 (6 1/2-oz) jars marinated artichoke hearts, drained, rinsed well, and patted dry
2 tablespoons heavy cream
6 tablespoons chopped pitted green olives (1/2 cup)
3 tablespoons finely chopped red onion

ARTICHOKE-PARMESAN CROSTINI

Make and share this Artichoke-Parmesan Crostini recipe from Food.com.

Provided by Chris from Kansas

Categories     Spreads

Time 30m

Yield 44 serving(s)

Number Of Ingredients 7



Artichoke-Parmesan Crostini image

Steps:

  • Preheat oven to 450 degrees.
  • Stir together first 6 ingredients.
  • Spread 1 tablespoon artichoke mixture on each baguette slice and place on ungreased baking sheets.
  • Bake for 6 to 7 minutes or until golden brown and bubbly. Serve hot.

Nutrition Facts : Calories 1276.3, Fat 16.1, SaturatedFat 3.6, Cholesterol 3.9, Sodium 2848.3, Carbohydrate 237.2, Fiber 14.1, Sugar 1.6, Protein 41.2

12 ounces marinated artichoke hearts, drained and chopped
4 1/2 ounces chopped green chilies, drained
1 cup shredded parmesan cheese
1 cup light mayonnaise
1/4 cup chopped red bell pepper
1 garlic clove, minced
44 baguette, slices lightly toasted

ARTICHOKE-PARMESAN CROSTINI

This is a scrumptious appetizer for a weekend dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 15m

Number Of Ingredients 6



Artichoke-Parmesan Crostini image

Steps:

  • Preheat oven to 350 degrees. Make crostini: Brush baguette slices on both sides with a total of 1 tablespoon oil; season with salt and pepper. Place on a baking sheet, and bake, turning over once, until golden, 10 to 12 minutes. Cool.
  • Meanwhile, make topping: Finely chop artichokes, and combine in a bowl with Parmesan, parsley, and remaining tablespoon oil.
  • Dividing evenly, spoon topping onto crostini, and garnish with additional Parmesan, if desired.

8 slices (1/4 inch thick) baguette
2 tablespoons olive oil
Coarse salt and ground pepper
1 jar (6 1/2 ounces) marinated artichoke hearts, drained, rinsed, and patted dry
1/4 cup shredded Parmesan cheese, plus more for garnish (optional)
1 tablespoon chopped fresh parsley

TOMATO TAPENADE CROSTINI

If you love classic olive tapenade, you'll love this refreshing version using fresh tomatoes.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 10

Number Of Ingredients 12



Tomato Tapenade Crostini image

Steps:

  • Heat oven to 425°F. Spray large cookie sheet with cooking spray. Place baguette slices in single layer on cookie sheet. Bake 5 minutes, turn. Bake 5 minutes longer or until toasted.
  • In food processor, place all Tapenade ingredients, except feta cheese. Cover; process until mixture is finely diced, scraping bowl if necessary.
  • Using slotted spoon, serve tapenade on crostini; sprinkle with feta cheese.

Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 2 g, TransFat 0 g

1 baguette, cut into 1/2-inch slices
6 plum (Roma) tomatoes, seeded and diced (about 1 1/2 cups)
8 green olives, pitted
8 kalamata olives, pitted
2 small cloves garlic
2 tablespoons lemon juice
1 tablespoon sherry wine vinegar
2 teaspoons olive oil
1/4 cup chopped fresh basil leaves
3/4 cup chopped fresh Italian (flat-leaf) parsley
1 anchovy fillet, cut up
2 oz reduced-fat feta cheese, crumbled

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