Sun Dried Tomato Pesto Crostini Recipes

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CROSTINI WITH SUN-DRIED TOMATO JAM



Crostini with Sun-Dried Tomato Jam image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

One 8-ounce jar sun-dried tomatoes packed in oil, drained and chopped, oil reserved
1 tablespoon olive oil
1/2 onion, thinly sliced
1 clove garlic, minced
2 tablespoons sugar
1/4 cup red wine vinegar
1 cup water
1/2 cup chicken broth
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 baguette, cut into 3/4-inch slices
1/4 cup olive oil
Salt
Freshly ground black pepper
5 ounces goat cheese, room temperature
2 teaspoons chopped fresh thyme leaves

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.

CROSTINI WITH SUN-DRIED-TOMATO TAPENADE



Crostini with Sun-Dried-Tomato Tapenade image

Categories     Food Processor     Olive     Tomato     Bake     Cocktail Party     Capers     Bon Appétit

Yield Makes about 36

Number Of Ingredients 7

1 cup pitted Kalamata olives or other brine-cured black olives
3/4 cup drained oil-packed sun-dried tomatoes
2/3 cup olive oil
1/4 cup drained capers
3/4 teaspoon dried oregano
1 French-bread baguette, cut into 1/2-inch-thick slices
Additional olive oil

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.

GOAT CHEESE AND SUN-DRIED TOMATOES CROSTINI



Goat Cheese and Sun-Dried Tomatoes Crostini image

These rich treats are perfect with cocktails.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 4

Simple Crostini
1 small log (5 ounces) soft goat cheese
Coarse salt and ground pepper
30 oil-packed sundried tomatoes, from an 8 1/2-ounce jar; reserve oil for another use

Steps:

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

SUN-DRIED TOMATO PESTO



Sun-Dried Tomato Pesto image

The best sun-dried tomato pesto.

Provided by MRS. CINDY SCHMIDT

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Vegetarian

Time 20m

Yield 40

Number Of Ingredients 13

4 ounces sun-dried tomatoes
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon chopped garlic
¼ cup chopped pine nuts
3 tablespoons chopped onion
¼ cup balsamic vinegar
1 tablespoon tomato paste
⅓ cup crushed tomatoes
¼ cup red wine
½ cup olive oil
½ cup grated Parmesan cheese
salt to taste

Steps:

  • Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
  • In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.

Nutrition Facts : Calories 44.1 calories, Carbohydrate 2.4 g, Cholesterol 0.9 mg, Fat 3.5 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 80.5 mg, Sugar 1.4 g

CROSTINI WITH SUN-DRIED TOMATO JAM



Crostini With Sun-Dried Tomato Jam image

I watched Giada make this on TV today and it looks Fabulous! Looks like it would make a great appetizer or light lunch or dinner with a salad.

Provided by cookiedog

Categories     Spreads

Time 1h

Yield 5-6 serving(s)

Number Of Ingredients 17

1 (8 ounce) jar sun-dried tomatoes packed in oil, drained and chopped, oil reserved
1 tablespoon olive oil
1/2 onion, thinly sliced
1 garlic clove, minced
2 tablespoons sugar
1/4 cup red wine vinegar
1 cup water
1/2 cup chicken broth
1 teaspoon chopped fresh thyme leave
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 baguette, cut into 3/4-inch slices
1/4 cup olive oil
salt
fresh ground black pepper
5 ounces goat cheese, room temperature
2 teaspoons chopped fresh thyme leaves

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.

Nutrition Facts : Calories 597.6, Fat 31.2, SaturatedFat 9.2, Cholesterol 22.4, Sodium 1129.8, Carbohydrate 65.1, Fiber 5.6, Sugar 6.5, Protein 17.1

PESTO AND TOMATO CROSTINI



Pesto and Tomato Crostini image

Enjoy these cheesy appetizers that are made by topping French bread with pesto and tomatoes - ready in 20 minutes. Perfect if you love Italian cuisine.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 20m

Yield 12

Number Of Ingredients 4

12 slices (1-inch-thick) French bread
2/3 cup pesto
2 small tomatoes, seeded and chopped (1 cup)
1 cup shredded mozzarella cheese (4 oz)

Steps:

  • Heat oven to 375°F. Place bread slices on ungreased cookie sheet.
  • Spread each slice bread with a scant tablespoon of the pesto. Top with tomatoes; sprinkle with cheese.
  • Bake about 8 minutes or until hot and cheese is melted.

Nutrition Facts : Calories 170, Carbohydrate 14 g, Cholesterol 5 mg, Fat 2, Fiber 1 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Appetizer, Sodium 310 mg

PESTO CROSTINI



Pesto Crostini image

Look no further when you're searching for an elegant appetizer that's easy to put together. A platter of these crostini will disappear quickly! -Diane Kaplan, Riverdale, New Jersey

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 20 appetizers.

Number Of Ingredients 6

1 loaf (1 pound) French bread, cut into 1-inch slices
2 tablespoons butter, softened
1 tablespoon minced garlic
1 cup prepared pesto
3 small tomatoes, thinly sliced
1/2 pound fresh mozzarella cheese, thinly sliced

Steps:

  • Place the bread slices on an ungreased baking sheet. Combine butter and garlic; spread over bread. , Broil 3-4 in. from the heat or until lightly browned. Cool slightly. Spread pesto over butter mixture; top with tomatoes and cheese. Broil 3-5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 170 calories, Fat 10g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 288mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.

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