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Tomato Crostini with Fontina Cheese

“These Italian-inspired baguette slices use only a few simple ingredients, but add a colorful Mediterranean flair to any meal. Prepared as savory crostini that require only a few simple ingredients, the diced canned tomatoes are recipe ready and nutrient rich. Another festive option: turn this appetizer into a light holiday meal by serving it with a chopped Italian salad and a whole-wheat pasta dish.”

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Reviewed: Sep. 15, 2011

Ok this was really probably more like a 2.5 but I will give it credit for originality and ease of making. Having said that your putting raw tomatoes on toasted bread with some cheese and thats about it. But what I loved about it is that there seemed to be something here. I could taste things that inspired me. I think there is more to this recipe then is here right now. For starters mabye cooking the tomatoes or baking them and deffinately adding some stuff. I think that you could make a killer something out of this with not too much work or effort and keep the intent of the original idea. But the original by itself I would never repeat for sure. It would have to be seriously reworked. But it does have that pottential to make you want to do it.

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Reviewer:

scrappy

Reviewed: Feb. 12, 2011

Pretty tasty. Hubby commented that he liked the cheese on the bottom (instead of on top like I do with my usual bruschetta recipe) because it helped the topping to stay on the bread. Used provolone only because I forgot the recipe calls for fontina.

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Reviewer:

Holly

Cooking Level: Expert

Reviewed: Feb. 2, 2011

Loved it! Very easy, but delicious! I used a multi-grain ciabatta bread which got very, very crispy when baked, but the juices from the tomato mixture softened it up a bit. I used plain diced tomatoes and seasoned them with oregano, basil, pepper and added a clove of minced garlic. Very simple, but unique. The olives add a nice touch and I love the use of fontina cheese. Provolone or mozzarella would works nicely, too!

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4 users found this review helpful

Reviewer:

Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

Reviewed: Jan. 24, 2011

This was incredible! I did have to make a couple small changes based on what I had on hand though. I used regular diced tomatoes and added some garlic, dried basil, and dried oregano. I also didn't have fresh parsley so I used dried. I subbed provolone for the fontina as well. I can't wait to make this again!

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Reviewer:

ambibambi

Cooking Level: Intermediate

Reviewed: Nov. 16, 2010

I had a half a can of diced tomatoes with basil, oregano and garlic that I wanted to use up, so I found this recipe. I made the tomato mixture ahead of time and let it sit covered at room temperature. When it was time to assemble, I brushed my baguette slices with a little olive oil on both sides, popped under the broiler and lightly toasted both sides. Then topped with cheese (I used a shredded mozzarella/provolone blend) and continued to broil until the cheese had just melted. After removing from the broiler, I topped them off with the tomato mixture and it was really yummy! I thought the balsamic/tomato combination was perfect! This was a great little crostini that I served as a side to our soup and salad dinner! You bet, I’ll make this one again!!

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11 users found this review helpful

Reviewer:

bellepepper

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Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: May 9, 2010

Absolutely delicious and very quick and easy. I added finely chopped fresh basil to the tomato mixture in place of parsley. Added a bit of garden fresh taste and the was a nice touch of color to the finished appetizers. Yum!

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11 users found this review helpful

Reviewer:

AllysonKM

Cooking Level: Intermediate

Home Town: Lyons, Illinois, USA

Living In: Aurora, Illinois, USA

Reviewed: Apr. 22, 2010

A delicious appetizer! I used small ciabatta rolls cut in half and then I used a reduced balsamic as a glaze to drizzle on top right before serving. It was a hit with my friends! I also used gruyere cheese only because my store didn't have fontina. It was delicious with the gruyere but I am looking forward to trying it with the fontina cheese.

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7 users found this review helpful