Roasted Tomato Crostini with Olive Tapenade
Basic Information
- Servings: 10
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 47.56
- Health score: 7.00
- Weight Watcher points: 11.00
Summary
You can never have too many Mediterranean recipes, so give Roasted Tomato Crostini with Olive Tapenade a try. For $1.47 per serving, you get a hor d'oeuvre that serves 10. One serving contains 352 calories, 14g of protein, and 27g of fat. Not a lot of people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. A mixture of plum tomatoes, garlic cloves, course pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. Taking all factors into account, this recipe earns a spoonacular score of 37%, which is rather bad. If you like this recipe, take a look at these similar recipes: Roasted Cod With Warm Tomato-olive-caper Tapenade, Roasted Cod With Warm Tomato-olive-caper Tapenade, and Roasted Cod With Warm Tomato-olive-caper Tapenade.
Ingredients
plum tomatoes5
olive oil10 servings
sea salt10 servings
course pepper10 servings
garlic cloves2
basil leaves10
kalamata olives2 cups
sprinkling of parmigiano10 servings
baguette1
Instructions
Step 1
Heat oven to 40
Step 2
In a large mixing bowl toss halved tomatoes with a healthy drizzle of olive oil, sprinkling of sea salt and course ground black pepper till all tomatoes are nice and slick.
Step 3
Lay tomatoes skin side down on a flat baking sheet and set in oven for about 30 minutes. **Note, some times may vary to cook a bit longer based on tomato thickness, oven brand. At 30 minutes what you are looking for is the beginning of a darker char on the tomatoes and a satiny caramelization.
Step 4
Remove tray from oven upon witnessing the change. Youll let this sit for at least 2-3 hours until room temperature.
Step 5
In a food processor, toss in olives, crushed garlic, another drizzling of olive oil if your processor needs help chopping up the olives and garlic. You want the texture to be a slightly chunky but spreadable blend, not a thin paste, some texture is good.
Step 6
Remove to bowl and mix in a sprinkle of parmigiano, tear in 5 basil leaves.
Step 7
Slice up baguette in thin cuts on a bias so you have at least 10 slices.
Step 8
Brush both sides lightly with olive oil and toast them gently under the broiler. You must watch for the color as soon as it becomes a light golden brown (this happens quickly under a broiler). Flip the baguette slices and return to oven to crisp up the other side.
Step 9
As slices are removed from the oven and cooled, spread the tapenade on each slice and top with a tomato half, skin side up.
Step 10
Chiffonade remaining 5 basil leaves and sprinkle on top.
Categories
Cuisines: Mediterranean, Italian, European
Dish Types: fingerfood, antipasti, starter, snack, appetizer, antipasto, hor d'oeuvre