Recipe finder
Crostini Appetizers
- Makes: 8 to 10 servings
- Prep 25 mins
- Bake 7 mins
Ingredients
-
1
8 -
ounce
loaf baguette-style French bread
-
2
tablespoons
olive oil
-
Freshly ground black pepper
-
Basil Pesto and White Beans or Fresh Tomato and Olives (recipes follow)
-
Small fresh basil leaves (optional)
-
Finely shredded Parmesan or Asiago cheese (optional)
Directions
- For crostini: Bias-slice bread into 1/2-inch thick slices. Lightly brush 1 side of each bread slice with the olive oil. Lightly sprinkle oiled side with black pepper. Arrange in a single layer on an ungreased baking sheet. Bake in a 425 degree F oven for 4 minutes. Turn slices over and bake for 3 to 4 minutes more or till crisp and light brown.
- For topping: Prepare either the Basil Pesto and White Beans or the Fresh Tomato and Olives.
- To serve the Basil Pesto and White Beans, spread pesto topping on the oiled side of toasts. Top each with a small amount of bean mixture. If you like, garnish with a fresh basil leaf.
- To serve Fresh Tomato and Olives, top with tomato mixture. If you like, sprinkle with cheese.
Make Ahead Tip
- Cool toast; place in an airtight container and store at room temperature for up to 24 hours. For the Basil Pesto and White Beans, transfer the pesto and bean toppings into 2 separate plastic containers with tight-fitting lids. For the Tomato and Olives, transfer topping to a plastic container with tight-fitting lid. Chill toppings for up to 24 hours. Transport in an insulted cooler with ice packs.
Fresh Tomato and Olives
Ingredients
- 1
cup
seeded and finely chopped tomatoes
- 1
cup
coarsely chopped assorted pitted ripe olives (such as kalamata, gaeta, nyon, or Mission)
- 1/3
cup
finely chopped red onion
- 2
tablespoons
snipped fresh cilantro or parsley
- 2
tablespoons
balsamic vinegar or red wine vinegar
- 1
teaspoon
minced garlic
Directions
- In a small bowl, combine tomatoes, olives, onion, cilantro, vinegar and garlic.
Basil Pesto and White Beans
Ingredients
- 1
9 -
ounce
container
(1 cup) basil pesto
- 1
finely chopped hard-cooked egg
- 1
teaspoon
lemon juice, sherry vinegar or red wine vinegar
- 1/2
19 -
ounce
can
cannellini (white kidney) beans or 1/2 of a 15 ounce can great Northern beans, rinsed and drained (1 cup)
- 1
tablespoon
thinly sliced green onion or chopped shallot
- 1
tablespoon
olive oil
- 1/8
teaspoon
crushed red pepper
Directions
- In a small bowl, combine pesto, hard-cooked egg, and lemon juice. In another small bowl, combine beans, green onion, olive oil and crushed red pepper.
Nutrition Facts
(Crostini Appetizers)
Servings Per Recipe 8, Fat, total (g) 21, carb. (g) 25, vit. C (mg) 1, chol. (mg) 30, calcium (mg) 20, iron (mg) 1, sodium (mg) 415, vit. A (IU) 49, cal. (kcal) 318, sat. fat (g) 1, pro. (g) 10, fiber (g) 2