Grilled Tomato Crustini Recipes

GRILLED TOMATOES

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Drizzle the olive oil over the cut sides of the tomatoes, and sprinkle with garlic, salt, and black pepper.
• Place tomatoes, cut sides up, onto the preheated grill, and grill until the tomatoes start to sizzle and show blackened grill marks, about 4 minutes. Flip the tomatoes over and grill until the garlic turns golden brown, about 3 more minutes.

CROSTINI WITH MASCARPONE, GRILLED SCALLION, TOMATO AND BALSAMIC GLAZE

Steps:

• Preheat the grill to high heat.
• Brush the bread with olive oil and sprinkle with salt and pepper, to taste. Put on the grill and cook until lightly toasted. Brush the tomatoes with canola oil and grill until slightly charred. Remove and coarsely chop. Remove the bread from the grill and spread the slices with mascarpone. Season with salt and pepper, to taste. Put the bread back on the grill over indirect heat to warm the cheese. Remove the crostini from the grill to a serving platter and top with the tomato and scallions. Drizzle with balsamic glaze, sprinkle with more salt and pepper, to taste, and serve.

MIXED GRILLED CHEESE AND OVEN DRIED TOMATO CROSTINI

Steps:

• Preheat the oven to 250 degrees F.
• Arrange the tomatoes, cut-side up, in a single layer on a parchment or foil-lined baking sheet. Sprinkle with salt. Bake until slightly shriveled but still plump, about 5 hours. Layer them with the herb sprigs in a container, add olive oil to cover, seal tightly and refrigerate for up to 2 weeks.
• Preheat the oven to 400 degrees F.
• Brush both sides of the bread slices with some of the flavored olive oil and place on a baking sheet. Bake until golden, about 7 minutes, turning once about halfway through. While the toasts are hot, rub both sides with the whole garlic clove, placing them back on the baking sheet as you work. Leave the oven on.
• Put a tomato and a small slice of cheese on each toast - it's yummy either with the tomato on the cheese or with the cheese on top. Bake just until cheese starts to melt, about 3 minutes. Serve warm.

GRILLED TOMATO CRUSTINI

Steps:

• To make the glaze: simmer the vinegar and the sugar until it has reduced by half. Cool then refrigerate.
• To make the crustini: slice the baguette in 1/4 inch thick rounds. Lay out on wax paper on the counter.
• Cut the tomatoes in half from top to bottom, then lay cut side down and slice into 1/4 inch thick half circles. Lay out next to the bread rounds.
• Brush the bread and the tomatoes with olive oil and season with the salt and pepper.
• Grill the bread for about 1 minute on each side on low heat. Watch out for hot spots to avoid burning. Lay out on a serving platter.
• Grill the tomatoes for about 30 seconds on each side on med-high heat, making sure to heat through and to get a little charring. Place the tomatoes on top of each lice of bread.
• Sprinkle the Gorgonzola evenly on each crustini then drizzle the glaze over the tops and around the serving platter. Sprinkle the platter with the parsley.

CROSTINI WITH MOZZARELLA AND TOMATO

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.

TOMATO CROSTINI

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.

GRILLED GREEK CROSTINI TOPPING

Steps:

• Arrange a third of the tomato slices in a single layer on a double thickness of heavy-duty foil (about 12 in. square). Place half of the cheese over tomatoes; sprinkle with 1 teaspoon oregano and drizzle with 1 teaspoon oil. Sprinkle with a dash of pepper. Repeat layers., Top with remaining tomato slices. Drizzle with remaining oil and sprinkle with remaining oregano and a dash of pepper. Fold foil around mixture and seal tightly., Grill, covered, over medium heat for 8-10 minutes or until heated through. Open foil carefully to allow steam to escape. Transfer to a serving platter; serve with toasted baguette.

GRILLED SUMMER SQUASH AND TOMATO CROSTINI

Steps:

• Place the sliced squash, zucchini, and dressing into a large plastic bag and seal. Marinate in the refrigerator for several hours.
• In a bowl, mix together the cream cheese, Parmesan cheese, dried oregano, dried parsley and pepper. Refrigerate until ready to serve.
• Prepare your grill for medium-high heat. Toast the baguette slices on the grill for 2 minutes per side. Remove from the grill and immediately rub the bread slices with the garlic then drizzle them with olive oil.
• Remove vegetables from dressing. Discard dressing. Grill the marinated squash and zucchini slices for 8 minutes, flipping once.
• Spread the cream cheese mixture onto the toasted baguette slices and top with the grilled summer squash and sliced tomatoes. Season to taste Garnish with fresh herbs if desired.