Crostini With Thyme Roasted Tomatoes Recipes

CROSTINI WITH ROASTED TOMATOES

Steps:

• Preheat the oven to 375°F degrees. Place the tomatoes in a shallow baking dish, drizzle with olive oil and sprinkle with salt, pepper and thyme; toss to combine.
• Adjust the tomatoes so they are cut side up, and roast until the tomatoes soften and slightly shrink, about 40-45 minutes.
• Place the baguette slices on a wired baking sheet, brush with olive oil, sprinkle salt and pepper, and bake in the oven until golden brown, about 10 minutes.
• Rub the crostini with garlic and then divide the goat cheese between the crostini. Top with one slice of roasted tomato, drizzling any extra juice over the top. Garnish with fresh thyme and serve immediately.

STEAK CROSTINI WITH ROASTED TOMATOES

Steps:

• Place baguette slices on an ungreased baking sheet; brush with oil. Broil 3-4 in. from the heat 1-2 minutes or until golden brown. Rub toasted sides with garlic halves; set aside., Place tomatoes in a greased 15x10x1-in. baking pan. Drizzle with vinegar and sprinkle with 1/4 teaspoon salt and 1/8 pepper; toss to coat. Bake at 400° for 5-7 minutes or until softened, stirring once., Sprinkle steak with 1/8 teaspoon each salt and pepper. In a large skillet over medium heat, cook steak for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from the pan and keep warm., In the same skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat. Add whiskey; cook over medium heat until liquid is evaporated., Stir in cream. Bring to a boil; cook until liquid is reduced by half. Add blue cheese; cook and stir until cheese is melted. Remove from the heat. Stir in the remaining ingredients., Thinly slice beef; arrange over baguette slices. Top with tomatoes and drizzle with sauce.

CROSTINI WITH WHIPPED FETA & ROASTED TOMATOES

Steps:

• Preheat the oven to 375° F.
• Slice the tomatoes in half, cut the top part of the head of garlic and bake for 30 minutes.
• Make the whipped Feta spread: In a small food processor, place the feta, Greek yogurt, cider vinegar, salt and pepper and process until fairly smooth.
• Slowly stream in the extra virgin olive oil, while continuing to blend (you may need more or less, depending on your desired consistency). Taste and adjust the seasoning.
• Refrigerate for at least half an hour before using. Bring to room temperature, stir again and serve.
• Toast the sliced bread for just 10 minutes, or until lightly brown.
• Remove from the oven and spread some of the roasted garlic.
• Next, spread the whipped feta on the slices and then top with roasted tomatoes.
• Garnish with some fresh chives and serve.

RICOTTA WITH ROASTED CHERRY TOMATOES ON CROSTINI

Steps:

• Drizzle oil over ricotta. Sprinkle with thyme, and season with salt. Spread on crostini. Top with tomatoes.