Tomato Tapenade Crostini Recipes

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TOMATO TAPENADE CROSTINI



Tomato Tapenade Crostini image

If you love classic olive tapenade, you'll love this refreshing version using fresh tomatoes.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 10

Number Of Ingredients 12

1 baguette, cut into 1/2-inch slices
6 plum (Roma) tomatoes, seeded and diced (about 1 1/2 cups)
8 green olives, pitted
8 kalamata olives, pitted
2 small cloves garlic
2 tablespoons lemon juice
1 tablespoon sherry wine vinegar
2 teaspoons olive oil
1/4 cup chopped fresh basil leaves
3/4 cup chopped fresh Italian (flat-leaf) parsley
1 anchovy fillet, cut up
2 oz reduced-fat feta cheese, crumbled

Steps:

  • Heat oven to 425°F. Spray large cookie sheet with cooking spray. Place baguette slices in single layer on cookie sheet. Bake 5 minutes, turn. Bake 5 minutes longer or until toasted.
  • In food processor, place all Tapenade ingredients, except feta cheese. Cover; process until mixture is finely diced, scraping bowl if necessary.
  • Using slotted spoon, serve tapenade on crostini; sprinkle with feta cheese.

Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 2 g, TransFat 0 g

TOMATO JAM AND OLIVE TAPENADE ON GARLIC CROSTINI



Tomato Jam and Olive Tapenade on Garlic Crostini image

Provided by Reggie Southerland

Categories     appetizer

Time 40m

Yield Depends on size of bread slices

Number Of Ingredients 16

2 cups peeled, seeded and diced plum tomatoes
1 large clove garlic, peeled and chopped
1 cup carrot juice (recommended: Trader Joe's)
2 tablespoons tomato paste
1 tablespoon fresh lemon zest
1 tablespoon ground fennel seed, optional
2 tablespoons brown sugar
1 teaspoon kosher salt
1/2 lemon, juiced
1 cup pitted black French-cured olives, drained
1 clove garlic
1/2 cup freshly chopped parsley leaves
1/2 cup green pitted olives
1/2 teaspoons red pepper flakes
1 baguette
1 clove fresh garlic

Steps:

  • To make the Jam: Combine all the ingredients in a food processor and blend until well combined. Transfer the mixture to a saucepan and over low-medium heat, reduce by
  • 1/3, stirring occasionally. Cool to room temperature before serving.
  • To make the Tapenade: Combine all the ingredients in a food processor and pulse until coarsely mixed. Set aside.
  • To make the Crostini: Preheat oven to 350 degrees F. Thinly slice the baguette crosswise, and line up on a cookie sheet. Toast in the oven until golden brown, about 7 to 10 minutes. Remove from the oven. Slice the garlic clove in half and rub each toast with the cut side of the garlic. Serve with Tomato Jam and Olive Tapenade.

CROSTINI WITH SUNDRIED TOMATO TAPENADE IS A BONAFIDE HEALTHY APP



Crostini With Sundried Tomato Tapenade Is a Bonafide Healthy App image

Dr. William Li, author of "Eat To Beat Disease," shares this health-boosting appetizer of crostini topped with a sundried tomato tapenade.

Provided by Dr. William Li

Number Of Ingredients 12

1 sourdough baguette
1 cup sundried tomatoes
preferably packed in olive oil
finely chopped
10 kalamata olives
pitted and chopped
2 tablespoons capers
drained
¼ cup extra-virgin olive oil
if tomatoes are not packed in olive oil
1 teaspoon dried oregano
1 pinch salt

Steps:

  • Preheat oven to 350°F
  • Slice baguette into ½-inch-thick slices
  • Place bread slices on baking sheet
  • Bake for 10 minutes until surfaces are crisp
  • Meanwhile, in a mixing bowl, combine sundried tomatoes, olives, capers, olive oil (if tomatoes are not packed in olive oil), oregano and salt
  • Mix well with a spoon to combine
  • Once bread slices have cooled, arrange them on a serving platter and top each slice with a spoonful of sundried tomato tapenade
  • Serve at room temperature

TAPENADE CROSTINI



Tapenade Crostini image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 15m

Yield About 24 servings

Number Of Ingredients 10

One 12-ounce jar large roasted red peppers, drained
One 9 1/2-ounce jar pitted kalamata olives, drained
One 5 3/4-ounce jar pimento-stuffed olives, drained
2 cloves garlic, or more to taste
Red pepper flakes, to taste
Kosher salt and freshly ground black pepper
1/4 to 1/2 cup extra-virgin olive oil
1 package prepared crostini (about 24) or 24 baguette slices
One 6 1/2-ounce jar pesto
Chopped fresh parsley, for garnish

Steps:

  • Add the red peppers, kalamata and pimento-stuffed olives, garlic, red pepper flakes and some salt and pepper to the bowl of a food processor. Pulse a few times, adding enough olive oil to loosen the mixture to a loose paste. Taste and adjust the seasoning, adding more garlic or red pepper flakes if desired.
  • Spread the crostini with a bit of pesto and spoon on a big dollop of the tapenade. Garnish with fresh parsley and serve immediately.

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.

SUNDRIED TOMATO TAPENADE



Sundried Tomato Tapenade image

A to-die-for take on the usual olive tapenade. Don't use California sundried tomatoes because they are too sweet! Every time I make this I get requests for the recipe! I've never actually had the patience to chill this and always end up serving it right away. It's a huge hit! Serve with your favorite crackers.

Provided by Alexis May Tanner

Categories     Appetizers and Snacks     Tapas

Time 2h20m

Yield 8

Number Of Ingredients 9

2 tablespoons balsamic vinegar
1 tablespoon olive oil
¼ teaspoon cayenne pepper
1 (8 ounce) jar Mediterranean sun-dried tomatoes packed in oil, drained and chopped
⅓ cup chopped pitted Kalamata olives
⅓ cup chopped pitted green olives
3 cloves garlic, minced
freshly ground black pepper to taste
1 (8 ounce) package cream cheese, halved lengthwise

Steps:

  • Stir balsamic vinegar, olive oil, and cayenne pepper together in a bowl; fold in sun-dried tomatoes, Kalamata olives, green olives, and garlic. Season with black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 2 hours to overnight.
  • Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.

Nutrition Facts : Calories 199.5 calories, Carbohydrate 8.9 g, Cholesterol 30.8 mg, Fat 17.6 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 7.2 g, Sodium 390.3 mg, Sugar 0.6 g

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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