4 ways Crostini Dip (with roasted cherry tomato)
Pan roasted cherry tomatoes are served in 4 different ways on a toasted crostini. These are vegetarian and can be enjoyed for breakfast, brunch and as an appetizer.
Servings: 6
Ingredients
- Baguette slices, toasted
Pan Roasted Tomatoes
- 2 heaping cups cherry tomatoes, halved
- 6 garlic cloves, thinly sliced
- 1 ½ teaspoon red chili flakes or to taste
- ¼ teaspoon salt
- 3 tablespoons olive oil
- 1 sprig rosemary
4 Variations:
1: Goat cheese
- Softened goat cheese as needed
2: Pesto
- homemade or store bought pesto
3: Avocado
- 1 large avocado
- 1 tablespoon lemon juice
- salt to taste
- black pepper to taste
4: Cottage Cheese
- 1 cup cottage cheese
- 4 sliced pickle jalapenos, finely chopped
- 2 teaspoons basil, finely chopped
- 2 teaspoons parsley, finely chopped
- ¼ teaspoon garlic powder
- salt to taste
Instructions
- Toast the sliced baguette with little olive oil till crisp.
PAN ROASTED CHERRY TOMATO
- In a skillet on low heat add 3 tablespoons of oil and add 6 thinly sliced garlic, rosemary, and 1 teaspoon of chili flakes. Fry for a minute. Now in medium heat add halved cherry tomato, add salt when the tomatoes were half way cooked. Cook for 7-8 minutes just till the tomatoes start releasing their juices. Let the tomatoes cool a bit before serving.
Goat Cheese
- Leave the goat cheese on the counter top for 1-2 hours for it to soften. That helps in spreading the cheese easily on the bread.
Pesto
- Use your favorite store bought or homemade pesto sauce.
Avocado
- Smash the avocado and add salt, lemon juice and black pepper.
Cottage Cheese
- To 1 cup of cottage cheese add thinly sliced pickled jalapeno, black pepper, salt, parsley and basil. Mix it well. Taste and adjust seasoning.
Assembling
- Spread crostini with either goat cheese, avocado, pesto or cottage cheese and pile it with pan roasted cherry tomato.
- Serve immediately!