40 minutes ago
Friday, August 6, 2010
It's a toss up between how many crostini posts vs. how many savory tart posts I have on this blog.
Crostini is just so easy, and you can make it up as you go.
This Friday night, for antipasto night, I made little toasts w/ white beans, anchovies and capers w/ a swipe of black olive tapenade.
Goes well with a nice crisp Pinot Grigio on a hot August night.
Crostini w/ White Beans & Tapenade:
1 can of white beans (cannellini or other white bean), rinsed and drained
1 garlic clove
1 tbsp capers
3 tbsp fresh parsley, chopped
2 tbsp lemon juice
1 baguette, sliced on the bias
jar of black olive paste (also known as olivada)
Place the drained white beans in a bowl.
Chop the anchovies, garlic, capers and parsley together, making a paste with the knife.
Add this mixture to the white beans and add lemon juice and drizzle with olive oil.
Mix together and adjust seasonings. Season with black pepper. No salt is needed.
(you can make the bean mixture a day ahead and keep in the fridge....bring to room temperature before proceeding).
Slice baguette on the bias into slices. Lay on a sheet pan and brush both sides with olive oil.
Toast in a 350F oven (or toaster oven) for 7 minutes. Turn over and toast another 5 minutes.
Keep the toasts (crostini) at room temperature until ready to use.
Swipe each crostini slice with some olive paste and top with the white beans.
Can be made one hour ahead.