For these appetizers, you can choose which topping to make--the bean and pesto recipe or the tomato-olive one. Or make both!

Source: Midwest Living

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Recipe Summary

prep:
25 mins
bake:
7 mins at 425°
Servings:
8
Max Servings:
10
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Crostini Appetizers

Ingredients

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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.

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For topping:
  • Prepare either the Basil Pesto and White Beans or the Fresh Tomato and Olives.

Instructions Checklist
  • 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.

Instructions Checklist
  • To serve Fresh Tomato and Olives, top with tomato mixture. If you like, sprinkle with cheese.

Tips

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.

Nutrition Facts (Crostini Appetizers)

318 calories; total fat 21g; saturated fat 1g; cholesterol 30mg; sodium 415mg; carbohydrates 25g; fiber 2g; protein 10g; vitamin a 49IU; vitamin c 1mg; calcium 20mg; iron 1mg.

Basil Pesto and White Beans

Ingredients

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Directions

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  • 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.

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Fresh Tomato and Olives

Ingredients

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Directions

Instructions Checklist
  • In a small bowl, combine tomatoes, olives, onion, cilantro, vinegar and garlic.

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