Cooking

Homemade Crostini Served with Semi-Dried Tomatoes and a Fromage Blanc

posted: 06/30/10
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Homemade Crostini Served with Semi-Dried Tomatoes and a Fromage Blanc
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INGREDIENTS:

  • 16 thin baguette slices
  • 2 tablespoons/30 ml extra virgin olive oil, divided
  • Salt and freshly ground black pepper
  • 8 small heirloom tomatoes (about 2 pounds/900 g total), quartered and cored
  • 1 cup/250 g fromage blanc (preferably Beecher's "Honey Blank Slate" fromage blanc)*
  • 1/4 cup/15 g fresh arugula leaves, stems trimmed
  • 1 tablespoon/15 ml balsamic vinegar

PREPARATION:

  1. Preheat the oven to 350?F/180?C. Arrange the bread slices on a heavy, large baking sheet. Drizzle 1 tablespoon/15 ml of olive oil over the bread slices. Sprinkle with salt and pepper. Bake for 15 minutes or until the crostini are pale golden and crisp.
  2. Preheat the broiler to low. Place the tomatoes cut side up on a baking sheet. Drizzle the remaining 1 tablespoon/15 ml of olive oil over the tomatoes. Sprinkle generously with salt and pepper.
  3. Broil the tomatoes for about 15 minutes or until the tomatoes become tender and lose some of their moisture, and the tops are slightly charred. As the tomatoes cook, rearrange them on the baking sheet, if necessary, to ensure they cook evenly. If the broiler has only one temperature setting of high heat, set the pan of tomatoes on a lower rack so that they do not overcook or brown too much.
  4. Alternatively, the tomatoes may be dried by the sun when the temperature outside is at least 100?F/38?C. To do so, cover the baking sheet of tomatoes with cheesecloth, raised so it does not touch the tomatoes, and place the baking sheet directly in the hot sun for about 8 hours.
  5. Spoon 1 tablespoon/15 g of the fromage blanc over each crostino. Sprinkle with salt and pepper. Top with the semi-dried tomatoes. Broil for 1 to 2 minutes or just until the fromage blanc is hot.
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