Crostini Appetizers
- Makes: 8 to 10 servings
- Prep 25 mins
- Bake 7 mins
For these appetizers, you can choose which topping to make--the bean and pesto recipe or the tomato-olive one. Or make both!
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.
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.
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.
Nutrition Facts
(Crostini Appetizers)
Servings Per Recipe 8, Fat, total (g) 21, carb. (g) 25, vit. C (mg) 1, chol. (mg) 30, fiber (g) 2, sat. fat (g) 1, pro. (g) 10, vit. A (IU) 49, iron (mg) 1, cal. (kcal) 318, calcium (mg) 20, sodium (mg) 415