CROSTINI WITH SUN-DRIED TOMATO JAM
Provided by Giada De Laurentiis
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the sun-dried tomato jam:
- Place a medium saucepan over medium heat. Add the chopped sun-dried tomatoes, 1 tablespoon of the reserved sun-dried tomato oil, olive oil, onion, and garlic. Stir and cook until the onions are soft and beginning to brown at the edges, about 5 to 7 minutes. Add the sugar, vinegar, water, chicken broth, thyme, salt, and pepper. Bring the liquid to a boil, reduce the heat, and simmer, covered, for 30 minutes. Remove the cover and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 5 to 10 more minutes. Remove from the heat and set aside.
- For the crostini:
- Preheat the oven to 400 degrees F. Line a baking sheet with foil.
- Place the baguette slices on the baking sheet. Using a pastry brush, lightly coat the baguette slices with olive oil. Sprinkle with salt and pepper. Bake until lightly toasted, about 8 minutes.
- Place the soft goat cheese in a small bowl. Stir in the thyme.
- To assemble:
- Spread the crostini with sun-dried tomato jam and top with the goat cheese and herb mixture. Transfer to a serving plate and serve.
GOAT CHEESE AND SUN-DRIED TOMATO CROSTINI
Goat Cheese and Sun Dried Tomato Crostini Recipe Type : Appetizer Author: Jessica from www.stuckonsweet.com Prep time: 5 mins Cook time: 7 mins Total time: 12 mins
Provided by Jessica from www.stuckonsweet.com
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Place a cooling rack on top of a cookie sheet; set aside.
- Drizzle olive oil on bread and dust with garlic powder. Bake in oven for about 7 minutes or until toasted and crispy. Let cool slightly before adding goat cheese.
- Add goat cheese to a bowl and warm in microwave for 15 seconds, stir then spread goat on each piece of bread, top with sun dried tomatoes, drizzle of balsamic glaze, and fresh basil.
- To make balsamic glaze, pour ½ - 1 cup (depends on much you want to make) unto a sauce pan and place over medium heat. Bring to a simmer and turn to low and simmer until thickened. Watch carefully so it doesn't burn!
GOAT CHEESE AND SUN-DRIED TOMATOES CROSTINI
These rich treats are perfect with cocktails.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 4
Steps:
- Dividing evenly, spread crostini with goat cheese; season with salt and pepper. Top with sundried tomatoes.
ROASTED GARLIC CROSTINI WITH ASSORTED TOPPINGS
Because its texture is buttery and rich, I like to spread it on crostini. Once you've spread the roasted garlic over your toasts you can choose from a number of toppings.
Provided by Wolfgang Puck
Categories Garlic Appetizer Roast Cocktail Party Oscars Fall Winter
Yield Makes 4 servings
Number Of Ingredients 21
Steps:
- 1. Preheat the oven to 375°F. Put the garlic in a roasting pan and drizzle on the olive oil. Toss to coat thoroughly. Bake for 50 to 60 minutes, or until the garlic bulbs are very tender but not overly brown. Test by carefully giving a bulb a gentle squeeze while protecting your hand with a folded kitchen towel or an oven glove. Remove from the oven and allow to cool.
- 2. Using a sharp serrated knife, cut each head of garlic crosswise in half, midway between its leaf and root ends, to expose all the cloves inside. Their pulp will be golden brown and as soft as butter. You can squeeze it out of each half by hand or scoop it out with a small spoon or knife. Transfer the roasted garlic to a small bowl, pour in any olive oil from the baking dish, and stir and mash with a fork to form a smooth purée. You'll have 1/3 to 1/2 cup of purée, depending on the size of the garlic heads.
- 3. To make the Roasted Garlic Crostini, preheat the oven to 375° F. Brush the bread slices with the olive oil and arrange them on a baking sheet. Bake them until golden, 12 to 15 minutes. Remove them from the oven and let them cool to room temperature. Spread the puréed roasted garlic evenly on the tops of the crostini. Top the crostini with any of the options listed above, or make an assortment. Spread some with 1 tablespoon each of goat cheese; then decorate the cheese with strips of roasted bell pepper or a mixture of sun-dried tomato strips and capers, or a smear of tapenade. In place of the goat cheese, top others with diced tomato tossed with some fresh basil, a pinch of crushed red pepper flakes, and a drizzle of balsamic vinegar; with prosciutto and Parmesan cheese; with anchovy fillets and freshly ground black pepper; or with slices of Roma tomato and fresh mozzarella, topped with fresh basil leaves.
SIMPLE CROSTINI
Crostini are perfect spooned high with your pick of toppings.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 30m
Yield Makes 60
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper.
- Bake, rotating sheets halfway through, until golden, 15 to 20 minutes (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets. Top crostini with desired toppings, and serve.
Nutrition Facts : Calories 36 g, Fat 3 g, Protein 1 g
GOAT CHEESE AND SUN-DRIED TOMATO CROSTINI
Very tasty appetizer to serve before an Italian meal. The spread can be made several days in advance and kept refrigerated until ready to use.
Provided by Simply Chris
Categories Spreads
Time 20m
Yield 30 serving(s)
Number Of Ingredients 6
Steps:
- Slice the baguette into 1/4 thick slices.
- Brush the slices lightly with the olive oil.
- Place on a baking sheet and toast in a 425 oven until browned.
- Cool completely.
- Combine the sundried tomatoes, oil and goat cheese in a food processor and puree until very smooth. There should not be any lumps.
- On each crostini place a small basil leaf, or half a larger leaf.
- Spread the goat cheese mixture on the crostini, covering half way up the basil leaf.
- Arrange on a platter and garnish platter with additional basil.
Nutrition Facts : Calories 99.3, Fat 5.5, SaturatedFat 2, Cholesterol 6, Sodium 144, Carbohydrate 9.2, Fiber 0.6, Sugar 0.2, Protein 3.2
GOAT CHEESE AND SUN-DRIED TOMATO CROSTINI
Provided by Next Iron Chef All Star: Beau MacMillan
Categories appetizer
Time 35m
Yield 30 to 40 servings
Number Of Ingredients 10
Steps:
- Preheat the broiler.
- In the bowl of a food processor combine the sun-dried tomatoes, sunflower seeds, basil leaves, Parmesan, 3 smashed garlic cloves, and lemon juice. Add half of the olive oil and puree until smooth. If the mixture seems too thick add more olive oil. Taste and adjust seasoning with salt and pepper. Remove it from the food processor, pour it into a bowl and refrigerate if not using immediately.
- Put the baguette slices onto a baking sheet in 1 layer and toast them on both sides under the broiler until golden brown. Remove them from the broiler and rub each slice with the whole garlic cloves.
- Spread the toasts with the softened goat cheese, top each with a teaspoonful of sun-dried tomato pesto, and garnish with the remaining basil that has been cut into chiffonade. Arrange on serving platters and serve.
MIXED GREENS WITH GOAT CHEESE CROSTINI
Provided by Lynda Hotch Balslev
Categories Salad Cheese Leafy Green Tomato Appetizer Vegetarian Quick & Easy Goat Cheese Pine Nut Healthy Bon Appétit Switzerland Sugar Conscious Pescatarian Peanut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 8
Steps:
- Preheat broiler. Spread each baguette slice with 1 tablespoon goat cheese. Arrange on baking sheet, cheese side up.
- Whisk oil, vinegar and garlic in large bowl to blend. Add greens, sun-dried tomatoes and pine nuts; toss to combine. Season salad to taste with salt and pepper. Divide salad between 2 plates.
- Broil crostini just until cheese softens and begins to melt, about 1 minute. Arrange 4 crostini atop each salad.
GOAT CHEESE & SUN-DRIED TOMATO CROSTINI RECIPE - (4.4/5)
Provided by á-81356
Number Of Ingredients 5
Steps:
- Blend goat cheese, sun-dried tomatoes, chives and 1 1/2 tablespoons olive oil until well blended. Set aside. Preheat broiler. Brush baguette slices lightly with olive oil on both sides. Place under preheated broiler and toast until golden, turning once, about 2 minutes per side. Spread each crostini liberally with goat cheese mixture. Place on a baking sheet and broil until browned and melted, 2 to 3 minutes. Transfer to a platter and serve hot. Can be made ahead. After cooling, store in an airtight container for up to 3 days.
GOAT CHEESE AND SUN DRIED TOMATO CROSTINI
Make and share this Goat Cheese and Sun Dried Tomato Crostini recipe from Food.com.
Provided by dicentra
Categories < 15 Mins
Time 15m
Yield 4-8 serving(s)
Number Of Ingredients 5
Steps:
- In a food processor, process cheese, sun dried tomatoes, chives and oil until smooth.
- Spread each crostini with goat cheese mixture.
- Place on baking sheet and broil until browned and melted, about 2-3 minutes. Transfer to a platter and serve.
Nutrition Facts : Calories 124.3, Fat 11.1, SaturatedFat 4.8, Cholesterol 13.1, Sodium 125.7, Carbohydrate 0.9, Fiber 0.2, Sugar 0.7, Protein 5.5
GOAT CHEESE CROSTINI WITH BLACK-OLIVE PASTE
Provided by Moira Hodgson
Categories easy, quick, appetizer
Time 30m
Yield 24 crostini
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Place the slices of bread on a baking sheet and bake them until lightly brown (about 10 minutes). The slices may be toasted under a broiler or over a grill instead.
- Spread the slices with olive paste, then with goat cheese and tomatoes.
- Preheat broiler. Broil crostini for about five minutes (just to melt the cheese). Arrange on a serving platter and sprinkle with chives, parsley or basil.
Nutrition Facts : @context http, Calories 58, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 2 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 161 milligrams, Sugar 1 gram, TransFat 0 grams
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