Best Karens Tomato Crostini Recipes

TOMATO CROSTINI WITH WHIPPED FETA

Tomato Crostini with Whipped Feta image

Provided by Ina Garten

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

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.

CROSTINI WITH THYME-ROASTED TOMATOES

Crostini with Thyme-Roasted Tomatoes image

Provided by Food Network Kitchen

Categories appetizer

Time 1h50m

Yield 8

Number Of Ingredients 6

Ingredients

4 plum tomatoes, halved lengthwise
Extra-virgin olive oil, for drizzling
Kosher or sea salt and freshly ground pepper
1 to 2 teaspoons dried thyme
8 1/2-inch-thick slices baguette, cut on the bias
1 clove garlic

Steps:

Preheat the oven to 275 degrees. Place the tomatoes cut-side up in a shallow baking dish. Drizzle with olive oil and sprinkle with salt, pepper and the thyme. Roast 1 hour 30 minutes to 2 hours, or until the tomatoes are very soft and slightly shrunken.
Increase the oven temperature to 400 degrees. Place the baguette slices on a baking sheet, drizzle with olive oil and bake until golden brown, about 10 minutes. Rub the crostini with garlic and top each with a roasted tomato.

KALAMATA AND TOMATO CROSTINI

Kalamata and Tomato Crostini image

Make and share this Kalamata and Tomato Crostini recipe from Food.com.

Provided by Judy-Jude

Categories < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 baguette, slice 1/2 inch slices
2 -3 garlic cloves, whole
1/2 cup kalamata olive, chopped fine
1/4 cup red pepper, chopped fine
1 tablespoon capers, rinsed and drained (combine with other ingredients, carefully, so you don't break them up)
1/2 teaspoon fresh ground pepper
1 1/2-1 3/4 ounces fresh parmesan cheese, sliced thinly (I use a potato peeler)
2 plum tomatoes, sliced thinly
2 stalks green onions, green part only, sliced thin
2 tablespoons extra virgin olive oil

Steps:

Place baguette slices, evenly, on baking sheet. Place under broiler or bake in 350 degree oven, until lightly browned (about 4-5 minutes) turn and broil or bake for another 4-5 minutes or until lightly brown. Remove and set aside until cool enough to handle. Take clove of garlic and rub each slice of bread on one side. Set aside on serving platter.
Combine the next 4 ingredients and set aside.
Spread each baguette slice with Kalamata olive mixture, thin slices of Parmesan cheese, slice of tomato, sprinkle of green onion, and top with a drizzle of olive oil. 6 servings.

Nutrition Facts : Calories 299.8, Fat 10.1, SaturatedFat 2.5, Cholesterol 6.3, Sodium 712.1, Carbohydrate 42.3, Fiber 3.2, Sugar 1.2, Protein 9.9

CROSTINI WITH KALE AND PARMESAN

Crostini with Kale and Parmesan image

Kale is a nutritional powerhouse and when blended with cheese and garlic, it makes a delicious topping on a baguette slice.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Number Of Ingredients 7

Ingredients

1 baguette, sliced 1/2 inch thick on the diagonal
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
4 garlic cloves, minced
2 pounds kale, preferably Tuscan, stems removed, leaves sliced into 1/4-inch-thick strips
2 teaspoons fresh lemon juice
1 small wedge Parmesan

Steps:

Preheat oven to 400 degrees. Arrange bread slices on a rimmed baking sheet. Brush with 1 tablespoon oil and season with salt and pepper. Bake until light golden brown, 8 to 10 minutes. Transfer to a wire rack to cool completely.
In a large skillet, heat 2 tablespoons oil and garlic over medium-high until garlic is fragrant. Add kale and cook until wilted, about 5 minutes. Season with salt and pepper and add 1 cup water; cover and reduce heat to medium. Cook until almost all liquid has evaporated, 12 minutes. Uncover and cook until liquid is evaporated, 3 to 5 minutes. Toss with lemon juice.
Top crostini with kale. With a vegetable peeler, shave Parmesan onto top.

Nutrition Facts : Calories 271 g, Fat 16 g, Fiber 4 g, Protein 12 g

TOMATO CROSTINI

Tomato Crostini image

These simple canapes are designed for tomatoes at the peak of their season; select the ripest ones you can find. A combination of red, yellow, and orange tomatoes makes for a colorful presentation.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Yield Makes 20

Number Of Ingredients 8

Ingredients

1 loaf French bread, such as ficelle or demi-baguette, thinly sliced on the diagonal
4 1/2 teaspoons extra-virgin olive oil, plus more for brushing
1 1/2 pounds assorted fresh garden and cherry tomatoes
1/2 teaspoon coarse salt
Pinch of freshly ground pepper
1/2 cup loosely packed fresh basil leaves, plus small sprigs for garnish
1/4 cup loosely packed fresh chervil
1 tablespoon red-wine vinegar

Steps:

Heat a grill or grill pan or preheat oven to 350 degrees. Place bread on grill or on a baking sheet in the oven; toast until golden on both sides, turning once. Transfer to a serving platter, and lightly brush one side of each slice with oil.
Roughly chop or slice tomatoes, and place in a large bowl. Add the salt and pepper, and toss to combine. Add basil and chervil, and drizzle with the oil and vinegar. Gently toss again. To serve, spoon tomato mixture over bread, and garnish with basil sprigs.