Tomato Basil Crostini Recipes

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TOMATO BASIL CROSTINI



Tomato Basil Crostini image

Have this Italian appetizer ready in just 25 minutes - tomato, garlic, cheese and basil served over toasted French bread.

Provided by By Betty Crocker Kitchens

Categories     Dinner

Time 25m

Yield 32

Number Of Ingredients 7

32 slices French bread, 1/4 inch thick
1/4 cup olive or vegetable oil
3 roma (plum) tomatoes, diced (2 cups)
3 cloves garlic, finely chopped
1/2 cup shredded Parmesan cheese
2 tablespoons chopped fresh basil leaves
1/2 teaspoon salt

Steps:

  • Heat oven to 425°F. Place bread on ungreased cookie sheet. Brush 2 tablespoons of the oil on bread. Bake 4 to 5 minutes or until light golden brown.
  • Mix tomatoes, remaining 2 tablespoons oil, the garlic, cheese, basil and salt. Place about 1 tablespoon tomato mixture on each warm bread slice.

Nutrition Facts : Calories 75, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 190 mg

TOMATO CROSTINI WITH WHIPPED FETA



Tomato Crostini with Whipped Feta image

Provided by Ina Garten

Categories     appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 13

6 ounces good feta, crumbled
2 ounces cream cheese, at room temperature
2/3 cup good olive oil, divided
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons minced shallots (2 shallots)
2 teaspoons minced garlic (2 cloves)
2 tablespoons good red wine vinegar
2 pounds ripe heirloom or cherry tomatoes, 1/2-inch-diced
3 tablespoons julienned fresh basil leaves, plus extra for serving
20 to 25 (1/2-inch-thick) diagonal baguette slices, toasted
2 tablespoons toasted pine nuts

Steps:

  • For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed. Add 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth.
  • For the tomatoes, up to an hour before you're serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings.
  • To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and scatter with the pine nuts. Sprinkle with extra basil and serve.

ROASTED TOMATO, RICOTTA AND BASIL CROSTINI



Roasted Tomato, Ricotta and Basil Crostini image

Provided by Trisha Yearwood

Categories     appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 13

1/2 loaf baguette
Olive oil, for brushing
Kosher salt and freshly ground black pepper
1 cup grape or cherry tomatoes, cut in half
1 tablespoon honey
1 tablespoon olive oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper
1 cup ricotta cheese
1 tablespoon extra-virgin olive oil
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
8 leaves fresh basil, cut into chiffonade

Steps:

  • For the crostini: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
  • Cut the baguette into thin slices and put them on one of the prepared baking sheets. Brush the bread with olive oil, then sprinkle with salt and pepper to taste. Bake until they are golden brown and crunchy, about 15 minutes.
  • For the roasted tomatoes: In a medium bowl, mix together the tomatoes, honey, olive oil and red wine vinegar and season with salt and pepper. Put the mixture on the other prepared baking sheet and bake until the tomatoes start to color and shrivel, about 25 minutes.
  • For the ricotta: In a medium bowl, mix together the ricotta, olive oil and garlic powder until well combined. Season with salt and pepper.
  • When the crostini are cooled slightly, spread the ricotta cheese mixture over the top of each piece, and then top with the roasted tomatoes, drizzling any extra juices over the top. Garnish with the chiffonade of basil.

TOMATO-BASIL CROSTINI



Tomato-Basil Crostini image

This calls for red wine vinegar but any other vinegar you have handy will do.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 30m

Yield Yields topping for 30 crostini

Number Of Ingredients 6

Simple Crostini
1 pint chopped grape or cherry tomatoes
1/2 cup chopped fresh basil leaves
1 tablespoon olive oil
1 teaspoon red-wine vinegar
Coarse salt and ground pepper

Steps:

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

TOMATO, MOZZARELLA & THAI BASIL CROSTINI



Tomato, Mozzarella & Thai Basil Crostini image

Provided by Bon Appétit Test Kitchen

Categories     Tomato     Appetizer     Fourth of July     Quick & Easy     Graduation     Backyard BBQ     Mozzarella     Basil     Summer     Grill     Grill/Barbecue     Healthy     Engagement Party     Party     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 9

12 slices seven-grain or sesame bread
1/2 garlic clove
2 cups (about 10 ounces) halved cherry or grape tomatoes
1 small shallot, minced
1 tablespoon toasted sesame oil
1 tablespoon unseasoned rice vinegar
Sea salt and freshly ground black pepper
Sliced fresh mozzarella
Thai basil leaves

Steps:

  • Grill bread slices and rub with garlic clove.
  • In a bowl, combine tomatoes, shallot, sesame oil, and rice vinegar. Season with sea salt and pepper; let sit for 15 minutes.
  • Put sliced fresh mozzarella on toasts. Spoon tomato mixture over mozzarella and garnish with Thai basil leaves. Season with sea salt and pepper.

CROSTINI WITH MOZZARELLA AND TOMATO



Crostini with Mozzarella and Tomato image

I had this in an Italian Restaurant close to home. This is my version. Make extra because these little treats disappear rather quickly.

Provided by ELEANOR1052

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 18m

Yield 8

Number Of Ingredients 6

1 French baguette, cut into diagonal 1/2 inch slices
3 tablespoons extra virgin olive oil
4 cloves garlic, halved
6 plum tomatoes, seeded and chopped
1 bunch fresh basil, julienned
1 pound fresh mozzarella cheese, sliced

Steps:

  • Preheat the oven's broiler. Brush the slices of bread lightly with olive oil, and place on a baking sheet. Toast under the broiler for about 3 minutes. Watch carefully. Rub each crostini with a garlic clove for flavor.
  • Place the tomatoes into a medium bowl, and drizzle with olive oil. Season with salt and pepper.
  • Place the crostini on a serving tray. Top each one with a slice of mozzarella cheese, cover with a spoonful of tomatoes, and garnish with fresh basil.

Nutrition Facts : Calories 384.9 calories, Carbohydrate 35.9 g, Cholesterol 44.6 mg, Fat 18.4 g, Fiber 2.1 g, Protein 17.6 g, SaturatedFat 9.1 g, Sodium 453 mg, Sugar 4 g

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