This one is always a huge favorite with friends and family. It has a fresh, simple taste that is a big hit when entertaining. One of our friends made the comment that he really dislikes tomatoes, but this was absolutely delicious (or something like that).
Tuscan Grilled Tomato and Garlic Crustini
Equipment
- Any type of grill
- 1 Bread Knife or anything with a serrated blade.
- Cutting Board
- Bowl to mix non-bread ingredients
Ingredients
- 1 1 French baguettes
- 1 Container of Cherry Tomatoes
- 5 tbsp Extra Virgin Olive Oil
- 1½ tbsp Fresh Rosemary (stems removed)
- 3-4 Cloves of Garlic
- 2 tbsp White Wine Vinegar
- Kosher Salt to Taste
Instructions
- Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
- Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
- Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
- Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
- Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
- Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
- Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @thewoodfiredude on Instagram.