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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Crostini Topped With Whipped Goat Cheese And A Grape Tomato Salad

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We know them as crostini, an appetizer consisting of a small slice of toasted or grilled bread and toppings. Usually veggies, meats, or cheeses. To tell you the truth, I could eat these every night and never get tired of it. My Crostini With Whipped Goat Cheese And Grape Tomato Salad.

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I specifically asked the deli of my local grocery store to slice for me 2-1/2-inch thick slices of Genoa salami so I could dice it up for my salad.

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I cubed each one into 1-inch chunks.

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I’m using a Tuscan Garlic Ciabatta for this recipe.

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Crostini Topped With A Grape Tomato Salad

 

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Equipment: food processor, 2 rimmed baking sheet pans

Ingredients:
1 loaf of Tuscan Garlic Ciabatta, sliced (yields 16 slices) substitute plain Ciabatta or a baguette
2-1/2-inch thick slices Genoa salami, 1-inch dice
2 pints grape tomatoes, yellow and red, halved
2 cloves garlic, minced
1 tablespoon red wine vinegar
2 teaspoons Kosher salt|
1 teaspoon freshly cracked black pepper
2 tablespoons fresh tarragon leaves, chopped
1/2 cup fresh basil leaves, julienned

Ingredients For Whipped Goat Cheese:
8-ounces goat cheese, room temperature
4-ounces cream cheese, room temperature
1 tablespoon fresh lemon juice
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper
1/3 cup *E.V.O.O.

Directions For Tuscan Ciabatta Bread:
Preheat oven to 375 degrees F.
Slice ciabatta bread at a 45-degree angle into 1/2 -inch thick slices. Arrange the bread in a single layer on a rimmed baking sheet. Brush the top surface of each slice of ciabatta lightly with olive oil. Sprinkle with Kosher salt and freshly cracked black pepper to taste. Place into the oven on the center rack. Bake for 12-15 minutes, or until the bread is golden. Take the baking sheet out of the oven and let the toast cool slightly before adding the toppings.

In a large bowl,  add halved grape tomatoes, minced garlic, red wine vinegar, Kosher salt, freshly cracked black pepper, chopped tarragon, julienned basil leaves, and diced salami. Toss all the ingredients together, set aside

Directions For Whipped Goat Cheese:
In a food processor, add room temperature goat cheese, room temperature cream cheese. Pulse that for a minute. Next, add fresh lemon juice, Kosher salt, freshly cracked black pepper, and E.V.O.O. Process until smooth. Transfer to a bowl.

*E.V.O.O. is Extra Virgin Olive Oil

 

 

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Heirloom Tomato Salads

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Heirloom Tomatoes are at their best in late summer. I was able to find some great Heirloom Tomatoes in all colors and sizes. I’ve put together two styles of Heirloom Tomato Salads.

The first one is an Heirloom Tomato Caprese Salad combined with fresh mozzarella, fresh basil, Kosher salt, freshly cracked black pepper, and *E.V.O.O.

Local Grown Florida Heirloom Tomatoes

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Tarragon

Tarragon

Sweet Basil (2)

fresh basil

Red Wine Vinaigrette

The second one is an Heirloom Tomato Salad that doesn’t require anything but a little Kosher salt, freshly cracked black pepper, julienned fresh basil leaves, and *E.V.O.O.

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Prep Time: 10 minutes for each platter
Yields: 4 servings, each platter

Ingredients For Red Wine Vinaigrette:
2 tablespoons of red wine vinegar
1/2 teaspoon of Dijon mustard
1/2 teaspoon of granulated sugar
1/4 cup of *E.V.O.O.
1/2 teaspoon of dried oregano
1/2 teaspoon of Kosher salt
1/4 teaspoon of fresh ground black pepper

Directions For Dressing:
Place all the above ingredients into an 8-ounce jelly jar with a tight-fitting lid. Shake well before using. Store at room temperature.

Ingredients For Heirloom Tomato Caprese Salad:
2 1/2 pounds of heirloom tomatoes, a combination of slices and wedges
1 cup of fresh basil leaves plus a sprig for garnish
2 tablespoons of fresh tarragon leaves
12-ounces fresh mozzarella, sliced and quartered
1 1/2 tablespoons Kosher salt
1 1/2 teaspoons freshly cracked black pepper

Ingredients For Heirloom Tomato Salad:
2 yellow heirloom tomatoes, sliced 1/4-inch thick
2 red heirloom tomatoes, sliced 1/4-inch thick
1/2 pint yellow grape tomatoes halved
1/2 pint red grape tomatoes halved
1 1/2 tablespoons Kosher salt
1 1/2 teaspoons freshly cracked black pepper
6 fresh basil leaves, julienned

To Serve: Arrange the tomatoes on a large serving platter, family-style.

*E.V.O.O. is Extra Virgin Olive Oil.

Balsamic, Cilantro-Lime, And Lemon Vinaigrettes

 

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