GARLIC-TOMATO TOAST
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Brush 6 slices crusty bread on both sides with olive oil; broil until golden. Rub with a garlic clove and the cut side of a tomato. Sprinkle with kosher salt and drizzle with more olive oil.
ROASTED-GARLIC TOAST WITH TOMATO
Martha likes to use a rustic boule with a bit of rye in it for a denser, moister crumb. It toasts up beautifully without drying out and makes the ideal canvas for meltingly tender garlic confit, juicy Campari tomatoes, and fresh parsley.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. Brush bread with oil; season with salt and pepper. Arrange on a baking sheet and bake until golden around edges but still soft in centers, about 10 minutes. Spread with garlic confit and top with tomatoes. Drizzle with oil, and sprinkle with salt and parsley.
ROASTED TOMATOES AND WHIPPED FETA ON TOAST
I love putting roasted tomatoes on toast with whipped feta, and it's the easiest thing in the world. If you want to make it fancy for guests, try this recipe. I like to amaze them and cut the bread lengthwise into 1/2-inch slabs rather than across. Creative cutting will take you a long way in this world. A word about the cheese: Make sure you press the feta or it'll have too much liquid in it to set up properly. If you're really strapped for time, you can substitute fresh ricotta for the feta, but it's not going to make your tomatoes pop quite as much.
Provided by Amanda Cohen
Categories dinner, lunch, finger foods, appetizer
Time 1h20m
Yield 5 to 6 large toasts
Number Of Ingredients 10
Steps:
- Press the feta for an hour: Take a stack of plates, wrap the feta in a dish towel, put it on the bottom plate, and put the rest of the stack on top of it.
- Purée the pressed feta in a food processor until smooth. Combine the feta and heavy cream in a bowl and mix it by hand until it's smooth and creamy. Refrigerate until ready to use.
- Slice your loaf of bread into 1/2-inch-thick pieces. Toast your pieces in the oven or toaster just until heated; you want it crispy and warm, but no color.
- In a large bowl, place grapefruit juice, tomato oil, garlic, arugula and herbs; toss to combine. Add more oil and grapefruit juice if desired.
- Spread the whipped feta on the toast, then put down a layer of greens. Top with a layer of tomatoes. Season to taste with salt and pepper, sprinkle the grapefruit zest on top, and serve.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 6 grams, Carbohydrate 44 grams, Fat 16 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 10 grams, Sodium 746 milligrams, Sugar 9 grams, TransFat 0 grams
TOMATO AND ROASTED GARLIC PIE
This savory pie calls for roasting tomatoes to concentrate their flavor, then layering them with two kinds of cheese atop a garlic-butter crust for a result as dramatic as it is delicious.
Provided by Rick Martinez
Categories Bon Appétit Lunch Dinner Brunch Pie Tart Tomato Garlic Cheese Parmesan Shallot Mayonnaise Egg Summer Bake Vegetarian Soy Free Peanut Free Tree Nut Free Kid-Friendly Picnic
Yield Makes 1 (9"-diameter) pie
Number Of Ingredients 14
Steps:
- Place a rack in middle of oven; preheat to 475°F. Arrange tomatoes on a rimmed baking sheet, covering entire surface (it's okay if they overlap). Drizzle with oil; season with salt and pepper. Roast until tomatoes begin to look dry on top, 25-30 minutes. Let cool.
- Meanwhile, cook garlic and butter in a small saucepan over medium-low heat, swirling often, until butter foams and milk solids turn golden, 5-7 minutes. Strain garlic butter through a fine-mesh sieve into a heatproof measuring cup; transfer garlic and toasty bits to a cutting board. Finely chop and set aside.
- Reduce oven temperature to 375°F. Pulse crackers and ¼ tsp. salt in a food processor until fine crumbs form (you should have about 2 cups). Add eggs and 6 Tbsp. garlic butter and pulse until mixture is the consistency of wet sand; set remaining garlic butter aside. Transfer to springform pan. Using a flat-bottomed measuring cup, press crumbs firmly onto bottom and 1½" up sides of pan. Bake crust until edge is just starting to take on color, 8-10 minutes. Transfer pan to a wire rack and let crust cool.
- Mix Taleggio, Parmesan, mayonnaise, chopped thyme, remaining ½ tsp. salt, remaining ¼ tsp. pepper, and reserved chopped garlic in a medium bowl. Gently dollop half of cheese mixture over bottom of crust, then spread into an even layer with an offset spatula (don't press too hard or you will break the crust). Layer half of tomato slices over and press down to even out layers. Repeat with remaining cheese mixture and tomatoes. Brush remaining garlic butter over tomatoes. Top with shallot and thyme leaves.
- Set pan on a rimmed baking sheet and bake pie until filling is bubbling vigorously and crust is browned, 60-75 minutes. Transfer to rack and let cool 1 hour before serving.
- Do Ahead: Pie can be made 1 day ahead. Cover loosely and chill.
TEXAS TOAST WITH ROASTED TOMATOES AND PARSLEY
Provided by Rebekah Peppler
Categories Sandwich Tomato Appetizer Breakfast Kid-Friendly Quick & Easy Spring Summer Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 6 Servings
Number Of Ingredients 6
Steps:
- Preheat broiler. Arrange tomatoes in a single layer on a rimmed baking sheet and season with salt. Broil tomatoes until tender and beginning to burst, 4-5 minutes. Gently smash tomatoes with a wooden spoon.
- Melt butter in a medium skillet over medium heat. Add garlic and cook, stirring constantly, until light golden, 30-60 seconds. Remove from heat. Stir in parsley and 1/2 tsp. salt.
- Brush toasts with garlic butter and top with smashed tomatoes. Serve hot.
GARLIC ROASTED TOMATO SPREAD
These slow-roasted tomatoes make a tasty addition to any sandwich, or a simple appetizer when spread on crostini.
Provided by Allrecipes
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 3h15m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Arrange tomatoes, cut side up, in a shallow baking dish; drizzle with olive oil and sprinkle garlic, oregano, sugar, and salt evenly atop.
- Bake in the preheated oven for 1 hour. Turn tomatoes over and roast until caramelized and very soft, 1 to 1 1/2 hours. Remove from oven and set aside to cool to room temperature, about 1 hour.
- Transfer tomato mixture to a blender or food processor; puree until smooth.
Nutrition Facts : Calories 144.1 calories, Carbohydrate 5.5 g, Fat 13.8 g, Fiber 1.6 g, Protein 1.1 g, SaturatedFat 1.9 g, Sodium 296.8 mg, Sugar 3.5 g
ROASTED TOMATOES WITH GARLIC
Delicious side dish with pasta or throw it on your salad for a perfect addition.
Provided by Jodi
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
- Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
- Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.
Nutrition Facts : Calories 63.6 calories, Carbohydrate 5.3 g, Fat 4.8 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 9.4 mg
ROASTED GARLIC & SUN-DRIED TOMATO TOAST
During the busy holiday season, I really love special appetizers that are actually easy to prepare. This recipe fits the bill.
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 3 dozen.
Number Of Ingredients 5
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of each garlic bulb. Place garlic in a 9-in. deep-dish pie plate. Add the broth, oil and tomatoes., Bake, uncovered, at 425° for 30-35 minutes or until garlic is softened. Cool for 10-15 minutes. Place baguette slices on ungreased baking sheets. Bake at 425° for 4-6 minutes or until toasted., Squeeze softened garlic into a small bowl; spread over baguette slices. With a slotted spoon, top each slice with tomatoes.
Nutrition Facts : Calories 89 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 146mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
TEXAS TOMATO TOAST WITH ROASTED GARLIC SPREAD AND HOMEMADE RICOTTA
Provided by Food Network
Time 3h15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- For the roasted garlic spread: Combine the oil and garlic in a small saucepot, turn the heat on to low and let sit until the garlic floats, about 30 minutes. Remove from the heat and let cool.
- Remove the garlic from the oil and place in a small bowl. Add 1/4 cup of the cooked olive oil and a pinch of salt to the bowl and mash with a fork until coarsely mixed. Reserve the remaining oil for other uses (including griddling the Texas toast).
- For the ricotta: Combine the milk and buttermilk in a heavy saucepot, turn the heat on to medium-low. Stirring very occasionally, check the temperature until the mixture reaches 180 degrees F. (If you do not have a thermometer, watch for curds to begin forming, turn the heat to low and cook for another 5 minutes.)
- Remove the pot from the heat and let the mixture sit for 1 hour to let the curds fully develop. Do not stir the mixture during this time.
- Line a colander or other large strainer with cheesecloth and set over a large bowl. Gently ladle or pour the mixture over the cheesecloth. Allow the whey to drain from the curds and collect in the bowl below. (Whey can be saved for other uses, mostly anything buttermilk can be used for). After about 1 hour of draining, transfer the curds to a small bowl and season with salt. (If a creamier consistency is preferred, a few tablespoons of cream can be added to the ricotta to loosen it)
- For the Texas toast: Heat a heavy skillet or pan over medium-low heat for a few minutes. Add 2 tablespoons of reserved roasted garlic olive oil to the skillet, then add a slice of bread. When the one side has reached a deep golden brown color, remove the slice from the skillet. Add 2 more tablespoons of oil to the skillet and proceed to griddle the other side of bread. When it has reached a deep golden brown, remove from the skillet and sprinkle with salt. Repeat with remaining slices.
- Slice the tomatoes into thick slices and sprinkle with salt.
- Smear the Texas toast with 2 tablespoons roasted garlic spread. Assemble tomato slices on top of a slice of toast (1 tomato per slice). Place several small dollops of ricotta on top of the tomatoes. Top with basil. Sprinkle with more salt and a twist of freshly ground black pepper. Eat.
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