OLIVE ROSEMARY CROSTINI
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat 2 cloves garlic in oil over low heat in a small skillet. Char bread slices under hot broiler to brown on both sides. Dab charred bread with garlic oil using a pastry brush. Place reserved oil in a small bowl with chopped olives. Place garlic cloves on a cutting board and pile together with capers, red pepper flakes and rosemary leaves. Finely chop garlic and herb mixture. Combine garlic-herb mixture with olives and oil in a small bowl. To assemble crostini, spread olive tapenade on toasts and enjoy!
WHITE BEANS AND ROSEMARY CROSTINI
Provided by Food Network
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat a fireplace to medium heat. Adjust the grill racks over the flame and heat a heavy Dutch oven over the rack. Alternatively, heat a medium saucepan over medium heat.
- Once hot, add the oil to the saucepan. Add the pancetta and render some of its fat. Add the rosemary and garlic, and saute until fragrant. Stir in the beans, lemon juice and some salt and pepper. Mash the beans with the back of a wooden spoon. Don't mash them all smooth, you want some texture.
- Toast the baguette slices. Serve the beans on top of the toasted baguette. Drizzle with olive oil if desired.
ROSEMARY GARLIC CROUTONS FROM ST. AUGUSTINE
I had the pleasure of eating these while I went to visit our new friends in St. Augustine. It was so cold there(much colder than in Orlando) and I would be so happy to sit down to a bowl of soup with these croutons! I think these are simply great! Try them and let me know what you think:-)
Provided by Charishma_Ramchanda
Categories Vegetable
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Trim the crusts from the slices of bread.
- Cut into 1/2 inch (1cm) cubes.
- Keep aside.
- Heat oil in a skillet or frying pan on moderately low flame.
- While the oil is heating, crush the clove of garlic and rosemary, separately, using your mortar and pestle.
- You can also crumble the rosemary between the palms of your hands if you like.
- I personally like to crush it to bring out the flavour to the fullest.
- Now, add the crushed garlic to the moderately hot oil and cook for a minute, stirring continuously until it is golden.
- Remove the garlic.
- Toss in the bread cubes and crushed/crumbled rosemary.
- Cook these awesome croutons, tossing lightly, until they are lightly browned all over.
- Sprinkle with salt to taste.
- Remove from the skillet or pan and transfer onto paper towels to drain.
- Serve over soup (if they last that long!).
HEIRLOOM TOMATO TACOS
Provided by Guy Fieri
Time 40m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Dice the tomatoes into 3/4-inch pieces, place in a bowl and add the olive oil, balsamic, 1/2 teaspoon salt, 1 teaspoon pepper and basil. Toss gently to combine. Adjust the seasoning if, needed.
- Line a serving plate with the romaine leaves, like taco shells. Fill each with 1/4 cup micro greens, 1/2 to 3/4 cup tomato mixture and a few daikon sprouts. Top with Gorgonzola, a sprinkle of salt and a crack of black pepper. Garnish the plate with Rosemary Crostini Croutons. Serve immediately.
- Preheat a grill to high heat. Combine the olive oil, garlic, basil, parsley, rosemary, salt and pepper in a small bowl and allow to sit 10 to 15 minutes, covered, at room temperature.
- Cut the bread slices diagonally. Lightly brush 1 side of the bread triangles with the oil mix and place oiled-side up on the grill. Grill 2 to 3 minutes, flip and cook until nicely marked, 1 to 2 minutes more. Remove, dice into 3/4-inch cubes with a serrated knife and serve hot.
- Cook's Note: Can be premade and quickly reheated in a broiler for 45 seconds to 1 minute.
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