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
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
TAPENADE CROSTINI
Provided by Ree Drummond : Food Network
Categories appetizer
Time 15m
Yield About 24 servings
Number Of Ingredients 10
Steps:
- Add the red peppers, kalamata and pimento-stuffed olives, garlic, red pepper flakes and some salt and pepper to the bowl of a food processor. Pulse a few times, adding enough olive oil to loosen the mixture to a loose paste. Taste and adjust the seasoning, adding more garlic or red pepper flakes if desired.
- Spread the crostini with a bit of pesto and spoon on a big dollop of the tapenade. Garnish with fresh parsley and serve immediately.
SUNDRIED TOMATO TAPENADE
A to-die-for take on the usual olive tapenade. Don't use California sundried tomatoes because they are too sweet! Every time I make this I get requests for the recipe! I've never actually had the patience to chill this and always end up serving it right away. It's a huge hit! Serve with your favorite crackers.
Provided by Alexis May Tanner
Categories Appetizers and Snacks Tapas
Time 2h20m
Yield 8
Number Of Ingredients 9
Steps:
- Stir balsamic vinegar, olive oil, and cayenne pepper together in a bowl; fold in sun-dried tomatoes, Kalamata olives, green olives, and garlic. Season with black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 2 hours to overnight.
- Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 8.9 g, Cholesterol 30.8 mg, Fat 17.6 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 7.2 g, Sodium 390.3 mg, Sugar 0.6 g
TOMATO JAM AND OLIVE TAPENADE ON GARLIC CROSTINI
Provided by Reggie Southerland
Categories appetizer
Time 40m
Yield Depends on size of bread slices
Number Of Ingredients 16
Steps:
- To make the Jam: Combine all the ingredients in a food processor and blend until well combined. Transfer the mixture to a saucepan and over low-medium heat, reduce by
- 1/3, stirring occasionally. Cool to room temperature before serving.
- To make the Tapenade: Combine all the ingredients in a food processor and pulse until coarsely mixed. Set aside.
- To make the Crostini: Preheat oven to 350 degrees F. Thinly slice the baguette crosswise, and line up on a cookie sheet. Toast in the oven until golden brown, about 7 to 10 minutes. Remove from the oven. Slice the garlic clove in half and rub each toast with the cut side of the garlic. Serve with Tomato Jam and Olive Tapenade.
CROSTINI WITH SUN-DRIED-TOMATO TAPENADE
Categories Food Processor Olive Tomato Bake Cocktail Party Capers Bon Appétit
Yield Makes about 36
Number Of Ingredients 7
Steps:
- Using on/off turns, finely chop olives and tomatoes in processor. Add 2/3 cup oil, capers, and oregano; blend to coarse puree. Transfer to bowl. (Tapenade can be made 3 days ahead. Cover; refrigerate. Bring to room temperature before using.)
- Preheat oven to 350°F. Place bread slices on baking sheet. Brush lightly with additional oil. Bake until golden, about 10 minutes. Spread tomato tapenade on toasts and serve.
KALAMATA AND TOMATO CROSTINI
Make and share this Kalamata and Tomato Crostini recipe from Food.com.
Provided by Judy-Jude
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place baguette slices, evenly, on baking sheet. Place under broiler or bake in 350 degree oven, until lightly browned (about 4-5 minutes) turn and broil or bake for another 4-5 minutes or until lightly brown. Remove and set aside until cool enough to handle. Take clove of garlic and rub each slice of bread on one side. Set aside on serving platter.
- Combine the next 4 ingredients and set aside.
- Spread each baguette slice with Kalamata olive mixture, thin slices of Parmesan cheese, slice of tomato, sprinkle of green onion, and top with a drizzle of olive oil. 6 servings.
Nutrition Facts : Calories 299.8, Fat 10.1, SaturatedFat 2.5, Cholesterol 6.3, Sodium 712.1, Carbohydrate 42.3, Fiber 3.2, Sugar 1.2, Protein 9.9
OLIVE TAPENADE AND GOAT CHEESE CROSTINI
A good-quality jarred tapenade -- a salty olive paste -- makes these hors d'oeuvres a breeze to put together.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 6
Steps:
- In a small bowl, combine tapenade, thyme leaves, walnuts, and currants. Spread 1 to 2 teaspoons goat cheese onto each crostini. Place 1 to 2 teaspoons olive mixture on top, and garnish each with thyme tips. Serve.
TOMATO AND OLIVADA CROSTINI
Categories Olive Tomato Appetizer Bake Vegetarian Parmesan Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 50 crostini
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Arrange bread slices in one layer on 2 baking sheets and sprinkle half with Parmesan. Toast slices in upper and lower thirds of oven until crisp and golden, 8 to 12 minutes, and cool. Crostini may be made 2 weeks ahead and kept in an airtight container at room temperature.
- In a colander or sieve drain tomatoes well, pressing gently on solids to squeeze out as much liquid as possible, and blot with paper towels. Chop tomatoes fine. In a bowl stir together tomatoes, oil, garlic paste, parsley, sugar, and salt and pepper to taste.
- Put a heaping teaspoon tomato mixture on each Parmesan crostino and top with 1/4 teaspoon olive paste. Spread each plain crostino with 1/2 teaspoon olive paste. Spread each plain crostino with 1/2 teaspoon olive paste and top with a heaping 1/2 teaspoon tomato mixture.
- Garnish crostini with parsley leaves.
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.
TOMATO JAM AND OLIVE TAPENADE
Crostini served with olive tapenade, which is topped with a delectable sounding jam if you love tomatoes. How much the recipe yields is a guess (it's from the Food Network, and they didn't actually give a yield in number of servings it makes).
Provided by Kawaiineko32
Categories Spreads
Time 40m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- To make the Jam: Combine all the ingredients in a food processor and blend until well combined. Transfer the mixture to a saucepan and over low-medium heat, reduce by.
- 1/3, stirring occasionally. Cool to room temperature before serving.
- To make the Tapenade: Combine all the ingredients in a food processor and pulse until coarsely mixed. Set aside.
- To make the Crostini: Preheat oven to 350 degrees F. Thinly slice the baguette crosswise, and line up on a cookie sheet. Toast in the oven until golden brown, about 7 to 10 minutes. Remove from the oven. Slice the garlic clove in half and rub each toast with the cut side of the garlic. Serve with Tomato Jam and Olive Tapenade.
- NOTE:I'm going to give a brief description with how to blanch tomatoes (for those who don't know how). Bring a medium to large.
- saucepan of water to a boil. Add the plum.
- tomatoes. Boil for a couple of minutes (not so long that they become soft and mushy).While the water is boiling, have a large bowl.
- filled with ice. Inside the larger bowl,.
- have a smaller bowl that is filled with ICE COLD water (to make it this cold, refrigerate.
- the smaller bowl filled with water). Remove tomatoes gently (so as not to bruise or mash them) with a soup ladle. Put them into cold water and allow them to cool down. When cool enough to handle, skins should slip off easily when you peel them.
Nutrition Facts : Calories 107.7, Fat 1.9, SaturatedFat 0.3, Sodium 378, Carbohydrate 20.1, Fiber 1.7, Sugar 3.2, Protein 3.1
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
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