1 hour ago
Wednesday, December 10, 2014
This is the perfect winter crostini, when tomatoes and herbs are long gone from my garden.
I always have a surplus of canned beans and good quality olives await me in my fridge.
If you are having last minute guests (or planned guests for that matter!), make this delicious tapenade and spread it on good toasted bread slices.
It can be made well in advance and is a healthy lunch the next day with some tuna from the can piled on.
White Bean Tapenade Toasts: (adapted from Bon Appetit)
15 oz. can of cannellini beans, rinsed and drained
1/2 cup of mixed olives, pitted and chopped
2 tbsp of fresh parsley, chopped
2 tbsp of olive oil
1 tsp of thinly sliced lemon zest
shake of hot red pepper flakes
1 tbsp or more of fresh lemon juice
sea salt & black pepper
baguette, cut into slices and toasted
I like to rub a halved garlic clove on my toasted baguette , but not everyone loves the flavor of garlic at a party, so enter at your own risk.
Toss all the ingredients together and taste for seasoning.
Leave on the counter (unrefrigerated) until you are ready to serve on top of warm toasts.