Green Tomato Crostini. Prepare tomato topping up to two days ahead; cover and store in the refrigerator. Combine tomatoes and minced garlic in a large bowl. Season generously with salt and pepper.

Green Tomato Crostini I had never tried fried green tomatoes until a few years ago. I watched the movie as a kid and never realized they were a real thing. Then, one day, I was out to lunch with my husband at this little country.

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we're going to make a special dish, green tomato crostini. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

Green Tomato Crostini is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. Green Tomato Crostini is something which I've loved my entire life.

Prepare tomato topping up to two days ahead; cover and store in the refrigerator. Combine tomatoes and minced garlic in a large bowl. Season generously with salt and pepper.

To begin with this particular recipe, we must first prepare a few components. You can cook green tomato crostini using 10 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Green Tomato Crostini:

{Take 2 of green tomatoes; seeded & small dice.
{Make ready 1 T of dill; minced.
{Make ready 1/2 of lemon; zested & juiced.
{Make ready 1/4 of red onion; minced.
{Take 1/4 C of grated parmesean cheese.
{Make ready 1 of large pinch sugar.
{Prepare 1 of baguette; sliced thin on bias.
{Take 4 cloves of garlic; peeled and cut in half horizontally.
{Get as needed of extra virgin olive oil.
{Get as needed of kosher salt & black pepper.

To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. Put the crostini on plates and scatter with the pine nuts. Sprinkle with extra basil and serve. Be the first to rate & review!

Steps to make Green Tomato Crostini:

Preheat oven to 400°.
Combine green tomatoes, sugar, lemon zest, lemon juice, dill, and red onion. Add a large pinch of salt and pepper..
Lay a piece of parchment paper atop a baking tray. Lay cut baguette slices atoo and brush with plenty of oil. Sprinkle salt, pepper, and parmesean atop each slice..
Toast baguette slices for approximately 5 minutes or until edges are crispy but center is not quite crispy. It will crisp perfectly during carry over cooking process while resting..
Rub a half clove of garlic all over the crisp bread slices while hot so the oils released from the garlic will flavor the bread..
Top each slice with tomato mixture then sprinkle a little parmesean atop..
Variations; Diced pickles, vinegar, white wine vinegar, pickle relish, cucumber, parsley, lime, burrata cheese, feta, bell peppers, chives, corn, hard boiled eggs, bacon, pancetta, prosciutto, vegetable oil, butter, fried capers, celery seed, mustard, savory, scallions.

Plum tomatoes usually have better flavor and are less watery than other tomatoes during the off season, so they are great for this recipe. Back to Ricotta and Roasted Tomato Crostini. The other day, with my Farmhouse bounty, I made crostini with the sweetest peaches and cherry tomatoes. The basil in my herb garden isn't doing so well, so traditional pesto wasn't going to be an. Are Green Tomatoes Safe to Eat?

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