Fresh Herb Tomato Crostini Recipe 415

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SLOW-ROASTED TOMATO CROSTINI



Slow-Roasted Tomato Crostini image

Categories     Garlic     Herb     Olive     Tomato     Appetizer     Roast     Cocktail Party     Vegetarian     Mint     Summer     Shower     Party     Gourmet     Sugar Conscious     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

6 medium plum tomatoes (1 lb), halved lengthwise
2 tablespoons extra-virgin olive oil plus additional for brushing
7 garlic cloves, unpeeled
12 1/2-inch-thick slices baguette or Italian bread (about 2 1/2 inches wide)
1 to 2 tablespoons finely sliced fresh mint
4 Kalamata or other brine-cured black olives, pitted and chopped

Steps:

  • Preheat oven to 350°F.
  • Arrange tomatoes, cut sides up, in a shallow baking dish just large enough to hold them in 1 layer. Drizzle with 2 tablespoons oil and season with salt and pepper. Scatter garlic around tomatoes, then roast in middle of oven until tomatoes are tender and skins are wrinkled, about 1 hour. Cool, then transfer tomatoes to a plate, reserving garlic and oil in baking dish.
  • While tomatoes are cooling, put bread slices on a baking sheet and brush lightly on both sides with additional oil. Bake in middle of oven until golden, 15 to 18 minutes.
  • Peel roasted garlic cloves and mash to a paste with oil and juices from baking dish. Spread paste on toasts, then top each toast with a tomato half, cut side up.
  • Serve crostini topped with mint and olives.

TOMATO-BASIL CROSTINI



Tomato-Basil Crostini image

This calls for red wine vinegar but any other vinegar you have handy will do.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 30m

Yield Yields topping for 30 crostini

Number Of Ingredients 6

Simple Crostini
1 pint chopped grape or cherry tomatoes
1/2 cup chopped fresh basil leaves
1 tablespoon olive oil
1 teaspoon red-wine vinegar
Coarse salt and ground pepper

Steps:

  • In a bowl, combine tomatoes, basil leaves, olive oil, and red-wine vinegar; season with salt and pepper. Top crostini with topping.

LEMON HERB, HOMEMADE RICOTTA & ROASTED TOMATO CROSTINI



Lemon Herb, Homemade Ricotta & Roasted Tomato Crostini image

This is such a nice fresh appetizer and so easy to make. Don't shy away because there are 3-4 steps; it is actually very very easy, and so worth making. The ricotta will last 5 days (approx) in the refrigerator, and very important is to make sure to use good fresh milk and cream. I like to top my crostini with the arugula then the ricotta and tomato, but feel free to skip the arugula. To me it is such a nice compliment to the creamy ricotta. These bite size appetizers and a bowl of soup or a salad can be dinner for me.

Provided by SarasotaCook

Categories     Lunch/Snacks

Time 30m

Yield 2-4 Servings per person 16 pieces, 4-8 serving(s)

Number Of Ingredients 22

4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar
cheese cloth
1 baguette, cut in thin slices (I like to cut on an angle for presentation purposes)
olive oil
1 garlic clove (optional)
1 cup arugula (optional)
2 cups ricotta cheese
1/2 teaspoon lemon zest
1 teaspoon fresh lemon juice (more or less to taste)
2 scallions, fine diced (white and green parts)
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
2 teaspoons fresh thyme
salt
pepper
4 -5 plum tomatoes, cut in thick slices (you should be able to get about 16 slices)
olive oil
salt
pepper

Steps:

  • Ricotta -- First step is to make your ricotta which - seriously makes itself. It is so easy. You will need a heavy bottomed pot or strainer or colander, cheese cloth and a big bowl. Step 1: Set up your colander over a large bowl. Make sure there is plenty of room in the bowl for the liquid to drain. Take 2 pieces of damp cheese cloth and line the colander. Step 2: In a medium to large pot, bring the milk, cream and salt to a rolling boil on medium heat stirring often. Once it is boiling add in the vinegar and immediately remove from the heat and stir. The vinegar will cause the milk and cream to separate and form curds. Stir a couple of times, wait 2-3 minutes, and then pour it into the strainer or colander on top of the cheese cloth. You will see the whey or clear liquid separate from the milk curds and drain to the bottom of the bowl. Let it rest at room temp for about 15-20 minutes to cool before you put it in the refrigerator. Just make sure as it sets in the refrigerator that none of the liquid in the bowl is touching the bottom of the ricotta. Make sure to cover the ricotta with saran wrap. Personally, I like to let mine set over night, but at least 4 hours to cool down and set.
  • Tomatoes -- I like to have these chilled rather than hot, so I make these ahead of time too. Couldn't be easier. Oven at 425, line a baking sheet with aluminum foil or parchment paper and add the tomatoes. Drizzle with olive oil and season with salt and pepper. Bake for approximately 10 minutes until they begin to soften, but not falling apart. Let cool, transfer to a plate and cover. Done!
  • Herbed Topping -- Add the ricotta, lemon zest and juice, scallions, herbs, salt and pepper. Mix well and set to the side. I prefer to make this right before I serve.
  • Baguettes -- Some people bake them on a high temp in the oven, personally, I prefer to broil mine. They take only a minute or two and it is easy. I line a baking sheet with foil or parchment paper and add the baguette slices. Drizzle with olive oil and broil the first side. Once golden brown, flip and broil just another minute until brown. Remove and rub the garlic on the side you drizzled with olive oil. That is the side you will add the toppings to. The garlic is optional, but I think it gives it a great taste.
  • Finish -- Top each of the baguette with a little of the arugula (optional), then a spoon of the ricotta and a tomato slice. ENJOY!
  • Prep time doesn't include the chilling of the ricotta.

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