Sun Dried Tomato And Basil Crostini Recipes

CROSTINI WITH SUN-DRIED TOMATO JAM

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.

TOMATO-BASIL CROSTINI

Steps:

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

SUN-DRIED TOMATO AND BASIL CROSTINI

Steps:

• Put tomatoes in medium bowl.
• Add 6 tablespoons dressing and toss to coat evenly.
• Marinate at room temperature 30 minutes.
• Cut bread diagonally into 8 slices, about 1/2 inch thick.
• Stack basil leaves and tightly roll up lengthwise.
• Cut crosswise into very thin slices to make chiffonade.
• Meanwhile, preheat oven to 350 degrees.
• Arrange slices of bread on baking sheet and brush both sides with remaining dressing.
• Bake until light golden, about 3 minutes on each side.
• Divide tomatoes evenly among bread slices.
• Bake until heated through, about 4 minutes.
• Sprinkle with basil and keep warm.
• Serve 2 crostini per person.

GOAT CHEESE AND SUN-DRIED TOMATO CROSTINI

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.

CROSTINI WITH SUN-DRIED TOMATO AND ANCHOVY

Steps:

• Toast the bread, then lightly rub each slice with the garlic clove. Just two quick swipes will make it garlicky enough.
• Spread each toast with about 1 teaspoon sun-dried tomato, and top with half an anchovy fillet.
• Drizzle each toast with a little olive oil, and sprinkle with red pepper and rosemary. Add a tiny bit of flaky salt and serve.

CROSTINI WITH SUN-DRIED-TOMATO TAPENADE

Steps:

• Using on/off turns, finely chop olives and tomatoes in processor. Add 2/3 cup oil, capers, and oregano; blend to coarse puree. Transfer to bowl. (Tapenade can be made 3 days ahead. Cover; refrigerate. Bring to room temperature before using.)
• Preheat oven to 350°F. Place bread slices on baking sheet. Brush lightly with additional oil. Bake until golden, about 10 minutes. Spread tomato tapenade on toasts and serve.

SUN-DRIED TOMATO CROSTINI

Steps:

• Heat oven to 350°F.
• Cut baguette into 16 slices. Brush baguette slices with olive oil and place on a baking sheet.
• Bake 7 min. or until lightly browned.
• Spread with cream cheese. Top each with 1 sun-dried tomato slice and 1 basil leaf.
• Serve them on a platter and share.

GOAT CHEESE AND SUN-DRIED TOMATO CROSTINI

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.