With cooked rice, eggs, kecap manis (sweet soy sauce), chilies, and garlic, nasi goreng is a delectable Indonesian fried rice dish that is quite simple to prepare. For a very filling meal, this recipe includes vegetables, chicken, and shrimp.
| Prep Time: | 30 mins |
| Cook Time: | 29 mins |
| Total Time: | 59 mins |
| Servings: | 8 |
| Yield: | 8 crostini |
Ingredients
- 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
Instructions
- 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 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 30 mg |
| Dietary Fiber | 4 g |
| Protein | 8 g |
| Saturated Fat | 8 g |
| Sodium | 254 mg |
| Sugars | 2 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I left the tomatoes in the oven for 23min & it was too long, maybe I cut them a bit thin. Still came out absolutely delicious
I followed this recipe exactly. It tasted very good but my problem was roasting the tomatoes in the oven. I sliced two tomatoes and sprinkled 3 tbsp olive oil over the tomatoes. The large amount of oil caused all this smoke in the house and an acrid smell of burning, the type that stings your eyes. It also messed up my newly cleaned oven with spatters of oil everywhere. Now I have to clean the oven again or it’s going to smell every time I cook something in it. It tasted good but not good enough for the mess it caused.
Followed the recipe except I used fresh basil instead of dill for garnish. It was a hit with everyone.
So easy and sooooo good. Needed a simple but delicious appetizer and this was perfect
These were sooo yummy I couldn’t stop eating them. A lot of different flavors that are refreshing and work well together.
These were super easy to make and very tasty! Thanks for the recipe!
I love it and so did everyone that tried it!!
Simple ingredients with big flavor! I used a sprouted grain bread and omitted the salt on the bread after browning. I didn’t think there would be enough garlic flavor with rubbing the clove on the bread, but too much garlic would ruin this. The rub gave it a perfect hint of garlic. Make sure to scorch the tomatoes using convection roast if you have that option. That is where the flavor comes from. These were good hot and at room temp. Dill is optional in my opinion.
This was a delicious appetizer and looked very nice on the serving plate. I wasn’t sure about dill with these ingredients but I loved the flavour! My only comment is next time I wouldn’t cook the tomato for so long. Mine ended up being a bit too mushy. I will definitely make this again!