Steak Crostini With 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.

CROSTINI WITH THYME-ROASTED TOMATOES

Steps:

• Preheat the oven to 275 degrees. Place the tomatoes cut-side up in a shallow baking dish. Drizzle with olive oil and sprinkle with salt, pepper and the thyme. Roast 1 hour 30 minutes to 2 hours, or until the tomatoes are very soft and slightly shrunken.
• Increase the oven temperature to 400 degrees. Place the baguette slices on a baking sheet, drizzle with olive oil and bake until golden brown, about 10 minutes. Rub the crostini with garlic and top each with a roasted tomato.

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.

SLOW-ROASTED TOMATO CROSTINI

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.

STEAK CROSTINI WITH CARROT-HORSERADISH MARMALADE

Steps:

• Preheat oven to 350°. Place baguette slices on baking sheets; brush with 2 tablespoons olive oil. Bake until toasted, about 10 minutes., Place carrots and water in a large saucepan; bring to a boil over medium-high heat. Cook, uncovered, 10 minutes. Add sugar; cook on medium heat until thickened, about 15 minutes, stirring occasionally. Remove from heat; add desired amount of horseradish and mix well. Cool., Meanwhile, in a small saucepan over medium-low heat, melt butter. Cook and stir onions until golden brown and tender, 10-12 minutes; cool. Stir in cheeses, mayonnaise and sour cream., In a large cast-iron or other heavy skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Add steak; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes on each side. Let stand 5 minutes; cut into thin slices., To serve, spread cheese mixture on each baguette slice. Add a piece of steak; top with carrot mixture.

ROASTED TOMATO AND RICOTTA CROSTINI

Steps:

• Preheat oven to 300 degrees. On a rimmed baking sheet, drizzle olive oil over tomatoes and season with salt and pepper. Bake until tomatoes are very soft and skins have burst, 1 hour. (Refrigerate roasted tomatoes in an airtight container, up to 3 days.) Divide cheese among crostini and top with roasted tomatoes. To serve, drizzle with oil and vinegar and season with salt and pepper.

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.

CREAMY GARLIC ROASTED CHERRY TOMATO CROSTINI:

Steps:

• Heat broiler on oven. Arrange baguette slices on two large baking sheets in an even layer. Brush both sides with butter.
• Place an oven rack about 4 inches away from the broiler.
• Toast baguette slices until golden brown, about 2 minutes, depending on your oven. Flip crostini and toast the other side as well.
• Let cool on baking sheets.
• Preheat oven to 400°F. Line a baking sheet with parchment paper, set aside.
• In a large bowl, toss together cherry tomatoes, olive oil, garlic, salt and pepper.
• Transfer tomatoes to prepared baking sheet and spread into an even layer.
• Bake for 20 minutes, until the tomatoes are completely softened and starting to wrinkle.
• Generously spread Arla Cream Cheese Spread onto crostini. Top with warm tomatoes and fresh basil. Serve immediately.