Sun Dried Tomato Crostini Recipes

SUN-DRIED TOMATO RICOTTA CROSTINI APPETIZER

Steps:

• Place sun-dried tomatoes, basil, garlic, salt and pepper in a food processor. Pulse until combined, about 15 seconds.
• Spread ricotta evenly over crostini pieces and top with sun-dried tomato mixture before serving.

GOAT CHEESE AND SUN-DRIED TOMATOES CROSTINI

Steps:

• Dividing evenly, spread crostini with goat cheese; season with salt and pepper. Top with sundried tomatoes.

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.

SUN-DRIED TOMATO PESTO CROSTINI

Steps:

• Top toast with sun-dried tomato pesto and yellow tomato slices.

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.

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.

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.