Grilledtomatocrustini Recipes

MIXED GRILLED CHEESE AND OVEN DRIED TOMATO CROSTINI

Steps:

• Preheat the oven to 250 degrees F.
• Arrange the tomatoes, cut-side up, in a single layer on a parchment or foil-lined baking sheet. Sprinkle with salt. Bake until slightly shriveled but still plump, about 5 hours. Layer them with the herb sprigs in a container, add olive oil to cover, seal tightly and refrigerate for up to 2 weeks.
• Preheat the oven to 400 degrees F.
• Brush both sides of the bread slices with some of the flavored olive oil and place on a baking sheet. Bake until golden, about 7 minutes, turning once about halfway through. While the toasts are hot, rub both sides with the whole garlic clove, placing them back on the baking sheet as you work. Leave the oven on.
• Put a tomato and a small slice of cheese on each toast - it's yummy either with the tomato on the cheese or with the cheese on top. Bake just until cheese starts to melt, about 3 minutes. Serve warm.

GRILLED TOMATO CRUSTINI

Steps:

• To make the glaze: simmer the vinegar and the sugar until it has reduced by half. Cool then refrigerate.
• To make the crustini: slice the baguette in 1/4 inch thick rounds. Lay out on wax paper on the counter.
• Cut the tomatoes in half from top to bottom, then lay cut side down and slice into 1/4 inch thick half circles. Lay out next to the bread rounds.
• Brush the bread and the tomatoes with olive oil and season with the salt and pepper.
• Grill the bread for about 1 minute on each side on low heat. Watch out for hot spots to avoid burning. Lay out on a serving platter.
• Grill the tomatoes for about 30 seconds on each side on med-high heat, making sure to heat through and to get a little charring. Place the tomatoes on top of each lice of bread.
• Sprinkle the Gorgonzola evenly on each crustini then drizzle the glaze over the tops and around the serving platter. Sprinkle the platter with the parsley.

CROSTINI WITH MASCARPONE, GRILLED SCALLION, TOMATO AND BALSAMIC GLAZE

Steps:

• Preheat the grill to high heat.
• Brush the bread with olive oil and sprinkle with salt and pepper, to taste. Put on the grill and cook until lightly toasted. Brush the tomatoes with canola oil and grill until slightly charred. Remove and coarsely chop. Remove the bread from the grill and spread the slices with mascarpone. Season with salt and pepper, to taste. Put the bread back on the grill over indirect heat to warm the cheese. Remove the crostini from the grill to a serving platter and top with the tomato and scallions. Drizzle with balsamic glaze, sprinkle with more salt and pepper, to taste, and serve.