This roasted tomato crostini recipe with creamy Za'atar spread is a flavorful canape or appetizer for an intimate gathering. Ingredients; 400 grams assorted cherry tomatoes; 1/4 cup olive oil; ...

Ina Garten shares a stunning, make-ahead menu for book clubs featuring recipes from her cookbooks. Dishes include grilled ...

Spiced Tomato Crostini. Makes about 18-20 crostini. An Indian-Gujarati spiced tomato curry that is usually eaten with roti or naan gets a summer makeover in the form of crostini.

Ricotta and Tomato Crostini . Ingredients 1 pint medium cherry tomatoes, halved 1 large ripe beefsteak tomato, coarsely diced 1/4 cup balsamic vinegar 3 tablespoons extra-virgin olive oil ...

Ingredients: 2 pounds of cherry or grape tomatoes. 5 leaves of fresh basil. salt and pepper as needed. Extra Virgin Olive oil as needed. 1 loaf of French bread. Fresh mozzarella as needed. extra ...

Tomato and Ricotta Crostini INGREDIENTS. 4 thick slices sourdough or other crusty bread. 1 large clove garlic, peeled. 4 tablespoons extra virgin olive oil. 1 cup ricotta cheese, well drained.

She instructs home cooks to slice a baguette on the diagonal into thin slices — though I would describe the size of hers as around 1 to 2 inches thick just by looking at them.

For the soup: Preheat the oven to broil on low. On a baking sheet, toss together the tomatoes, onion, jalapeños, garlic, olive oil, salt and black pepper. Broil for 30 minutes, tossing every 10 ...

Preheat oven to 325 degrees. Slice bread into 20 slices. Arrange on baking sheet and spray lightly with cooking spray. Bake until crisp, but not dried out, about 10 minutes. Combine remaining ...