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Roasted Tomato Crostini with Olive Tapenade

 
One serving costs about $1.47

$1.47 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,Italian,European
spoonacular Score:47%

Spoonacular Score: 47%

 

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.

Crostini works really well with Sparkling Wine, Chianti, and Verdicchio. 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. One wine you could try is Barefoot Bubbly Pink Moscato. It has 4.9 out of 5 stars and a bottle costs about 15 dollars.

Barefoot Bubbly Pink Moscato

Barefoot Bubbly Pink Moscato is sweet & juicy with explosive aromas and flavors. Best served chilled (36-40 degrees F), this bubbly has aromas and flavors of jasmine and Mandarin orange complemented by red raspberry, strawberry and pomegranate. Enjoy the creamy and juicy finish!

» Get this wine on Amazon.com

Ingredients

Servings:
5
5  plum tomatoes
plum tomatoes
some
some olive oil
olive oil
some
some sea salt
sea salt
some
some black course pepper
black course pepper
2
2  garlic cloves
garlic cloves
10
10  fresh basil leaves
fresh basil leaves
10
10  fresh basil leaves
fresh basil leaves
2 cups
2 cups kalamata olives
kalamata olives
some
some sprinkling of parmigiano
sprinkling of parmigiano
1
1  baguette
baguette
5  plum tomatoes
5
plum tomatoes
some olive oil
some
olive oil
some sea salt
some
sea salt
some black course pepper
some
black course pepper
2  garlic cloves
2
garlic cloves
10  fresh basil leaves
10
fresh basil leaves
10  fresh basil leaves
10
fresh basil leaves
2 cups kalamata olives
2 cups
kalamata olives
some sprinkling of parmigiano
some
sprinkling of parmigiano
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: $1.49
Ingredient
5 plum tomatoes
some olive oil
some sea salt
some black course pepper
2 garlic cloves
10 fresh basil leaves
10 fresh basil leaves
2 cups kalamata olives
some sprinkling of parmigiano
1 baguette
Price
$1.16
$1.67
$0.02
$0.03
$0.13
$0.16
$0.16
$3.09
$6.32
$2.14
$14.88

Nutritional Information

Quickview
352 Calories
13g Protein
26g Total Fat
15g Carbs
7% Health Score
Limit These
Calories
352k
18%

Fat
26g
41%

  Saturated Fat
7g
47%

Carbohydrates
15g
5%

  Sugar
2g
3%

Cholesterol
20mg
7%

Sodium
1252mg
54%

Get Enough Of These
Protein
13g
27%

Calcium
401mg
40%

Phosphorus
241mg
24%

Vitamin E
3mg
22%

Selenium
11µg
16%

Vitamin K
16µg
15%

Vitamin A
641IU
13%

Vitamin B1
0.18mg
12%

Vitamin B2
0.19mg
11%

Manganese
0.19mg
9%

Folate
34µg
9%

Iron
1mg
8%

Vitamin B3
1mg
7%

Fiber
1g
7%

Zinc
1mg
7%

Magnesium
26mg
7%

Vitamin B12
0.36µg
6%

Vitamin C
4mg
6%

Copper
0.1mg
5%

Vitamin B6
0.1mg
5%

Potassium
149mg
4%

Vitamin B5
0.27mg
3%

covered percent of daily need

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