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

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Ingredients

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.

  • 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.

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

318 calories; 21 g total fat; 30 mg cholesterol; 415 mg sodium. 25 g carbohydrates; 10 g protein;

Basil Pesto and White Beans

Ingredients

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.

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Fresh Tomato and Olives

Ingredients

Directions

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

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