Best 6 Crostini With Roasted Vegetables And Smoked Mozzarella Recipes

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Crostini with roasted vegetables and smoked mozzarella is a delicious and elegant appetizer or light meal. This dish is perfect for entertaining guests or for a special occasion. The combination of roasted vegetables, creamy smoked mozzarella, and crispy crostini is sure to please everyone. With a few simple ingredients and a little bit of time, you can create a dish that will impress your friends and family.

Let's cook with our recipes!

CROSTINI WITH ROASTED VEGETABLES AND SMOKED MOZZARELLA



Crostini With Roasted Vegetables and Smoked Mozzarella image

These vegetables may be roasted ahead of time and stored for several days in the refrigerator, so that the crostini will be quick to assemble at the last moment.

Provided by loveleesmile

Categories     < 60 Mins

Time 1h

Yield 10 serving(s)

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 red bell pepper
1 small zucchini
1/2 medium purple onion
1 baguette
2 tablespoons extra virgin olive oil
1 garlic clove, peeled
6 ounces smoked mozzarella cheese, sliced as thinly as possible
1 teaspoon fresh thyme leave
salt & freshly ground black pepper
6 fresh thyme sprigs, for garnish

Steps:

  • Preheat oven to 400°F (200°C).
  • MAKE THE ROASTED VEGETABLES: Mix the olive oil, garlic, salt, and pepper together in a small bowl and set aside.
  • Stand the bell pepper up vertically and slice from the stem end downward on each of the 4 sides of the pepper. You will have four flat pieces of pepper. Cut the zucchini in half lengthwise, and then slice the halves again vertically so that you have 4 long pieces of zucchini. Slice the onion into 4 pieces horizontally, as in cutting for onion rings.
  • Place the vegetables in one layer in a small roasting pan and drizzle them with the olive oil mixture. Toss vegetables so that they are well coated with the oil. Transfer to the oven and roast for 20 minutes. Remove the pan from the oven, turn the vegetables over, return to the oven, and continue roasting for 10 to 15 minutes longer, until the vegetables are golden brown. Remove the pan from the oven and set aside.
  • When the vegetables are cool enough to handle, use a sharp knife to cut the bell pepper and zucchini into strips 1/4 inch wide and separate the onion into rings. Set aside.
  • MAKE THE CROSTINI: Position the oven rack so that it sits about 3 inches from the heat source. Preheat broiler to high.
  • Cut the baguette at a diagonal angle into 1/3-inch-thick slices. Using a pastry brush, sparingly coat both sides of the bread with olive oil and place the bread on a baking sheet. Transfer to the oven and toast, turning once, until the bread is a light golden brown on both sides. (Alternatively, place the slices of bread in a panini grill and toast until the bread is light golden brown and crisp.).
  • Remove the toasts from the oven and rub each toast lightly on one side with the whole garlic clove. Turn the oven to 350°F (175°C).
  • Return the toasts to the baking sheet. Top each piece of toast with slices of smoked mozzarella to cover the surface of the bread. Arrange the vegetables over the cheese, with the zucchini at one end of the slice of bread, the red bell pepper in the center, and the onion at the other end.

Nutrition Facts : Calories 231.5, Fat 10.6, SaturatedFat 3.3, Cholesterol 13.4, Sodium 501.1, Carbohydrate 25.8, Fiber 1.8, Sugar 1.2, Protein 8.1

CROSTINI WITH THYME-ROASTED TOMATOES



Crostini with Thyme-Roasted Tomatoes image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h50m

Yield 8

Number Of Ingredients 6

4 plum tomatoes, halved lengthwise
Extra-virgin olive oil, for drizzling
Kosher or sea salt and freshly ground pepper
1 to 2 teaspoons dried thyme
8 1/2-inch-thick slices baguette, cut on the bias
1 clove garlic

Steps:

  • Preheat the oven to 275 degrees. Place the tomatoes cut-side up in a shallow baking dish. Drizzle with olive oil and sprinkle with salt, pepper and the thyme. Roast 1 hour 30 minutes to 2 hours, or until the tomatoes are very soft and slightly shrunken.
  • Increase the oven temperature to 400 degrees. Place the baguette slices on a baking sheet, drizzle with olive oil and bake until golden brown, about 10 minutes. Rub the crostini with garlic and top each with a roasted tomato.

CROSTINI WITH MOZZARELLA AND TOMATO



Crostini with Mozzarella and Tomato image

I had this in an Italian Restaurant close to home. This is my version. Make extra because these little treats disappear rather quickly.

Provided by ELEANOR1052

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 18m

Yield 8

Number Of Ingredients 6

1 French baguette, cut into diagonal 1/2 inch slices
3 tablespoons extra virgin olive oil
4 cloves garlic, halved
6 plum tomatoes, seeded and chopped
1 bunch fresh basil, julienned
1 pound fresh mozzarella cheese, sliced

Steps:

  • Preheat the oven's broiler. Brush the slices of bread lightly with olive oil, and place on a baking sheet. Toast under the broiler for about 3 minutes. Watch carefully. Rub each crostini with a garlic clove for flavor.
  • Place the tomatoes into a medium bowl, and drizzle with olive oil. Season with salt and pepper.
  • Place the crostini on a serving tray. Top each one with a slice of mozzarella cheese, cover with a spoonful of tomatoes, and garnish with fresh basil.

Nutrition Facts : Calories 384.9 calories, Carbohydrate 35.9 g, Cholesterol 44.6 mg, Fat 18.4 g, Fiber 2.1 g, Protein 17.6 g, SaturatedFat 9.1 g, Sodium 453 mg, Sugar 4 g

ROASTED GARLIC CROSTINI WITH ASSORTED TOPPINGS



Roasted Garlic Crostini with Assorted Toppings image

Because its texture is buttery and rich, I like to spread it on crostini. Once you've spread the roasted garlic over your toasts you can choose from a number of toppings.

Provided by Wolfgang Puck

Categories     Garlic     Appetizer     Roast     Cocktail Party     Oscars     Fall     Winter

Yield Makes 4 servings

Number Of Ingredients 21

For the roasted garlic:
4 heads garlic
1/4 cup olive oil
For the crostini:
12 slices of baguette or country-style Italian bread, sliced at a 45-degree angle about 1/2 inch thick
1/4 cup extra-virgin olive oil
Pureed garlic from 4 whole roasted heads of garlic (see above)
Assorted topping options:
Shaved Parmesan, dry jack or Gruyère cheese
Fresh, creamy goat cheese, at room temperature
Roasted red bell peppers, home-roasted or bottled, cut into thin strips
Prepared tapenade (black olive and anchovy paste)
Oil-packed sun-dried tomatoes, cut into thin strips
Capers, drained
Roma tomatoes, thinly sliced, or halved, seeded, and diced
Fresh basil leaves, cut into fine julienne strips or left whole
Crushed red pepper flakes
Balsamic vinegar
Thinly sliced prosciutto
Anchovy fillets packed in olive oil, drained
Fresh mozzarella cheese, sliced

Steps:

  • 1. Preheat the oven to 375°F. Put the garlic in a roasting pan and drizzle on the olive oil. Toss to coat thoroughly. Bake for 50 to 60 minutes, or until the garlic bulbs are very tender but not overly brown. Test by carefully giving a bulb a gentle squeeze while protecting your hand with a folded kitchen towel or an oven glove. Remove from the oven and allow to cool.
  • 2. Using a sharp serrated knife, cut each head of garlic crosswise in half, midway between its leaf and root ends, to expose all the cloves inside. Their pulp will be golden brown and as soft as butter. You can squeeze it out of each half by hand or scoop it out with a small spoon or knife. Transfer the roasted garlic to a small bowl, pour in any olive oil from the baking dish, and stir and mash with a fork to form a smooth purée. You'll have 1/3 to 1/2 cup of purée, depending on the size of the garlic heads.
  • 3. To make the Roasted Garlic Crostini, preheat the oven to 375° F. Brush the bread slices with the olive oil and arrange them on a baking sheet. Bake them until golden, 12 to 15 minutes. Remove them from the oven and let them cool to room temperature. Spread the puréed roasted garlic evenly on the tops of the crostini. Top the crostini with any of the options listed above, or make an assortment. Spread some with 1 tablespoon each of goat cheese; then decorate the cheese with strips of roasted bell pepper or a mixture of sun-dried tomato strips and capers, or a smear of tapenade. In place of the goat cheese, top others with diced tomato tossed with some fresh basil, a pinch of crushed red pepper flakes, and a drizzle of balsamic vinegar; with prosciutto and Parmesan cheese; with anchovy fillets and freshly ground black pepper; or with slices of Roma tomato and fresh mozzarella, topped with fresh basil leaves.

ROASTED TOMATO, AVOCADO, AND FRESH MOZZARELLA CROSTINI



Roasted Tomato, Avocado, and Fresh Mozzarella Crostini image

Roasted tomatoes, fresh mozzarella, and avocado are layered on toasted bread in this quick and easy crostini recipe everyone loves.

Provided by Julie Hubert

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 59m

Yield 8

Number Of Ingredients 11

2 vine-ripened tomatoes, cut into 1/4-inch slices
¼ cup extra-virgin olive oil, divided
sea salt and freshly ground black pepper to taste
2 tablespoons butter
8 diagonally sliced pieces baguette
1 clove garlic, halved
8 ounces fresh mozzarella cheese, cut into 8 thin slices
1 large avocado - halved, pitted, and thinly sliced
½ small lemon
¼ cup roughly chopped fresh dill
1 pinch flaked salt

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
  • Arrange tomato slices on the baking sheet and top with about 3 tablespoons olive oil, sea salt, and pepper.
  • Roast in the preheated oven until tomatoes are wilted, wrinkly, and scorched in some places, 25 to 30 minutes. Set aside to cool.
  • Heat butter in a large skillet over medium heat. Place bread slices in the skillet and cook until crisp and golden in parts, 2 to 3 minutes per side.
  • Remove bread from skillet and rub garlic onto each slice; sprinkle sea salt over bread.
  • Layer mozzarella cheese on the toasted bread and top with avocado slices. Sprinkle sea salt over avocado and squeeze lemon over it. Top with roasted tomatoes and dill. Drizzle remaining 1 tablespoon olive oil over crostini and sprinkle with flaked salt.

Nutrition Facts : Calories 278.3 calories, Carbohydrate 14.3 g, Cholesterol 29.9 mg, Fat 21.5 g, Fiber 3.5 g, Protein 8 g, SaturatedFat 7.7 g, Sodium 253.6 mg, Sugar 2.2 g

CROSTINI WITH FRESH MOZZARELLA AND ANCHOVY SAUCE



Crostini With Fresh Mozzarella and Anchovy Sauce image

I thought this sounded wonderful as an easy-to-make appetizer. Recipe source: Bon Appetit (May 2005)

Provided by ellie_

Categories     Cheese

Time 20m

Yield 18 appetizer servings

Number Of Ingredients 6

2 tablespoons butter
2 anchovy fillets, drained and chopped
1 tablespoon milk
1 baguette or 1 other crusty bread, cut into 1/2 inch slices
2 tablespoons olive oil
1/2 lb fresh buffalo mozzarella cheese, thinly sliced and patted dry

Steps:

  • Preheat broiler.
  • Combine butter, anchvies and milk in a small saucepan over low heat and cook, stirring for often for about 3 minutes or until anchovies dissolve, mashing with the back of a spoon. DO NOT BOIL.
  • Place bread slices on a cookie sheet.
  • Brush bread slices with oil and top with mozzarella slices.
  • Broil until cheese melts and bread is crisp (3 minutes). BE CAREFUL IT COOKS FAST.
  • Transfer to a platter and drizzle sauce over crostini.

Nutrition Facts : Calories 132.9, Fat 6.4, SaturatedFat 2.9, Cholesterol 13.8, Sodium 258.3, Carbohydrate 13.4, Fiber 0.8, Sugar 0.2, Protein 5.2

Tips:

  • Choose fresh, seasonal vegetables: This will ensure the best flavor and texture.
  • Roast the vegetables at a high temperature: This will help them caramelize and develop a delicious flavor.
  • Use a variety of vegetables: This will add color, flavor, and texture to the crostini.
  • Don't overcrowd the baking sheet: This will prevent the vegetables from roasting evenly.
  • Be careful not to overcook the vegetables: They should be tender but still have a slight crunch.
  • Use a good quality smoked mozzarella: This will add a delicious smoky flavor to the crostini.
  • Assemble the crostini just before serving: This will prevent the bread from getting soggy.

Conclusion:

Crostini with roasted vegetables and smoked mozzarella are a delicious and easy appetizer that is perfect for any occasion. With a variety of vegetables to choose from, you can easily customize this recipe to your liking. The roasted vegetables are flavorful and slightly smoky, and the smoked mozzarella adds a creamy, gooey texture. These crostini are sure to be a hit at your next party or gathering.

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