Basil Croutons With Cherry Tomatoes Recipes
SAUTEED CHERRY TOMATOES WITH GARLIC AND BASIL
Cherry tomatoes take less than 10 minutes to prepare.
Provided by USA WEEKEND columnist Pam Anderson
Categories Side Dish Vegetables Tomatoes
Yield 8
Number Of Ingredients 5
Steps:
- Heat 1 Tb. olive oil in a 12-inch skillet over medium-high flame until it just starts to smoke. Add tomatoes, and season with salt and pepper. Saute, shaking pan frequently, until tomatoes soften and skins just begin to wrinkle, about 2 minutes. Stir in the garlic and continue to shake the pan until garlic is fragrant. Off heat, stir in the basil and remaining 1 Tb. olive oil, then serve.
Nutrition Facts : Calories 46.7 calories, Carbohydrate 3.7 g, Fat 3.6 g, Fiber 0.8 g, Protein 0.7 g, SaturatedFat 0.5 g, Sodium 6.9 mg
SHRIMP GAZPACHO WITH BASIL CROUTONS
Steps:
- In a blender or food processor purée half of large tomatoes, 1/2 cup bell pepper, 1/4 cup cucumber, 2 tablespoons onion, garlic paste, cumin, and jalapeño. Transfer purée to a bowl and stir in cherry tomatoes with remaining chopped large tomatoes, bell pepper, cucumber, and onion. Stir in vinegar and salt and pepper to taste. (Chill gazpacho, covered, at least 3 hours and up to 1 day.)
- In a saucepan of generously salted boiling water boil shrimp 30 seconds, or until just cooked through. Transfer shrimp with a slotted spoon to a bowl and cool. (Shrimp may be cooked 1 day ahead and chilled, covered.) Chop shrimp and stir into gazpacho.
- Before serving, thin gazpacho with ice water and top with croutons and garnish.
- For basil croutons:
- In a blender or small food processor purée basil and oil and season with salt and pepper to taste.
- Preheat oven to 350°F.
- On a baking sheet toss bread with basil oil and bake in middle of oven, shaking baking sheet occasionally, 10 to 15 minutes, or until croutons are golden brown and crisp. Season croutons with salt and pepper. (Croutons may be made 3 days ahead and kept in a sealable plastic bag in a cool dry place.) Makes about 2 cups.
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SIMPLE CHERRY TOMATO SALAD WITH GARLIC CROUTONS
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- For the Garlic Confit Toast: Melt butter in a small saucepan over LOW heat. Add garlic cloves. Cover saucepan and cook, stirring and checking regularly, for 10-15 minutes. Watch closely and don't raise heat above low, or garlic and/or butter may burn. Transfer garlic (and any butter) to a medium bowl and let cool completely.
- Once garlic has cooled, add Parmesan, oregano, and red pepper flakes. Mash to a paste and season with a little salt and freshly ground pepper.
- Preheat your oven broiler with rack about 6-8 inches from heat. Line a baking sheet with aluminum foil. Slice the 1/2 baguette in half lengthwise. Place two baguette pieces on baking sheet and broil, cut side down, until golden brown, about 1-2 minutes (watch carefully). Remove from oven, let cool slightly, then flip over and spread cut side with garlic paste. Broil until cheese is golden and bubbling, about 2 minutes. Cut one of the baguette slices into bite-sized cubes. Set aside.
- For the salad: In a large bowl, combine the halved cherry tomatoes, red onion slices and chopped basil. Season with a bit of salt and pepper. Whisk together the salad dressing ingredients in a small bowl. Drizzle over tomato mixture and toss to combine. Add only enough to moisten. Add some of the garlic bread cubes. Toss to combine. Serve immediately.
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