45 minutes ago
Thursday, February 20, 2014
I haven't made a crostini recipe in a while, because I haven't had any dinner guests in a while!
This is a good winter one, and doesn't require company to help you eat them.
I whipped up a quick bean spread with a can of Northern white beans and some other pantry staples and a delicious crostini was born.
The next day I used the bean spread for tuna sandwiches with capers and the peppers, and it was delish.
White Bean & Roasted Pepper Crostini:
1 can of Northern white beans, drained and rinsed
2 tbsp of fresh lemon juice
pinch of sea salt
1 garlic clove
1 tsp thyme
1 tsp of piment d'espelette (or smoked paprika)
3 tbsp olive oil
a few slices of roasted red pepper
Whiz the first 6 ingredients in a mini food processor until pureed.
Drizzle olive oil on some good slices of ciabatta bread and toast up nice and crisp.
Rub a cut garlic clove on each piece of toast so the garlic oil is released. This is key.
Spread some of that yummy bean spread on each warm toast.
Top with a slice of roasted red pepper (you had better know how to roast a pepper by now, you've been reading this blog for 6 years.......ok, you can use one from a jar).
Garnish with some nice, big fat juicy capers and serve.