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Roasted Tomato Crostini with Olive Tapenade

 
One serving costs about $0.75

$0.75 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

10 fingerfood,antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre mediterranean,european,italian
spoonacular Score:34%

Spoonacular Score: 34%

 

Roasted Tomato Crostini with Olive Tapenade is a hor d'oeuvre that serves 10. For 75 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 138 calories, 4g of protein, and 7g of fat. 1 person were glad they tried this recipe. It is brought to you by Foodista. A mixture of basil leaves, olive oil, sprinkling of parmigiano, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Not a lot of people really liked this Mediterranean dish. From preparation to the plate, this recipe takes roughly roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 34%, which is rather bad. Try Roasted Cod With Warm Tomato-olive-caper Tapenade, Roasted Cod With Warm Tomato Olive Caper Tapenade Recipe, and Grilled Crostini With Olive Tapenade for similar recipes.

Chianti, Sparkling rosé, and Sparkling Wine are great choices for Crostini. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Ricasoli Brolio Chianti Classico Riserva with a 4 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.

Ricasoli Brolio Chianti Classico Riserva

Intense ruby red color. Clear notes of strawberries, raspberries, spice and vanilla stand out on the nose. The wine is soft and enfolding on the palate; the right balance between acidity and tannins leaves a pleasant and persistent aftertaste in the mouth.Blend: 80% Sangiovese, 15% Merlot, 5% Cabernet Sauvignon.

» Get this wine on Wine.com

Ingredients

Servings:
5
5  plum tomatoes
plum tomatoes
some
some olive oil
olive oil
some
some sea salt
sea salt
some
some black pepper
black pepper
2
2  garlic cloves
garlic cloves
10
10  fresh basil leaves
fresh basil leaves
2 cups
2 cups kalamata olives
kalamata olives
some
some parmigiano reggiano
parmigiano reggiano
1
1  baguette
baguette
5  plum tomatoes
5
plum tomatoes
some olive oil
some
olive oil
some sea salt
some
sea salt
some black pepper
some
black pepper
2  garlic cloves
2
garlic cloves
10  fresh basil leaves
10
fresh basil leaves
2 cups kalamata olives
2 cups
kalamata olives
some parmigiano reggiano
some
parmigiano reggiano
1  baguette
1
baguette

Equipment

food processor
food processor
baking sheet
baking sheet
mixing bowl
mixing bowl
broiler
broiler
oven
oven
food processor
food processor
baking sheet
baking sheet
mixing bowl
mixing bowl
broiler
broiler
oven
oven


Instructions

Heat oven to 400. 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. 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. Remove tray from oven upon witnessing the change. Youll let this sit for at least 2-3 hours until room temperature. 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. Remove to bowl and mix in a sprinkle of parmigiano, tear in 5 basil leaves. Slice up baguette in thin cuts on a bias so you have at least 10 slices. 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. As slices are removed from the oven and cooled, spread the tapenade on each slice and top with a tomato half, skin side up. Chiffonade remaining 5 basil leaves and sprinkle on top.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.75
Ingredient
5 plum tomatoes
some olive oil
2 garlic cloves
10 fresh basil leaves
2 cups kalamata olives
some parmigiano reggiano
1 baguette
Price
$1.16
$0.17
$0.13
$0.16
$3.09
$0.63
$2.14
$7.48

Tips

Health Tips

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

Cooking Tips

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

Nutritional Information

Quickview
137 Calories
3g Protein
7g Total Fat
15g Carbs
5% Health Score
Limit These
Calories
137
7%

Fat
7g
11%

  Saturated Fat
1g
9%

Carbohydrates
15g
5%

  Sugar
1g
1%

Cholesterol
2mg
1%

Sodium
642mg
28%

Get Enough Of These
Protein
3g
8%

Folate
53µg
13%

Selenium
7µg
11%

Vitamin E
1mg
10%

Vitamin B1
0.14mg
9%

Manganese
0.17mg
8%

Vitamin A
408IU
8%

Fiber
1g
8%

Calcium
74mg
7%

Vitamin B3
1mg
7%

Phosphorus
56mg
6%

Iron
1mg
6%

Vitamin C
4mg
5%

Vitamin K
5µg
5%

Vitamin B2
0.09mg
5%

Copper
0.1mg
5%

Magnesium
14mg
4%

Potassium
118mg
3%

Vitamin B6
0.06mg
3%

Zinc
0.37mg
2%

Vitamin B5
0.15mg
1%

covered percent of daily need

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