We’re starting our July 4th lunch with something elegant: these crunchy crostini (photo #1).
They go well with beer, wine, cocktails, iced tea, sparkling water, even lemonade.
You start with a white bean spread on toasted bread (crostini); then top the slices with just about anything.
Roasted tomatoes are delicious; but if you want to cut down on preparation time, don’t roast the tomatoes. Simply halve them, then combine with the other ingredients in Step 3.
Thanks to DeLallo for the recipe, and for their variety of quality Italian ingredients.
Ingredients For The Bean SPread
1. MAKE the bean spread. Combine all ingredients in a food processor and purée until smooth. Taste for seasoning and add more lemon or salt if needed.
2. HEAT the oven to 400°F. Slice the bread and drizzle with olive oil on both sides. Bake for 10 minutes or until the bread is golden brown.
3. ROAST the tomatoes. Combine the tomatoes, olives, olive oil, salt and thyme in a large bowl. Spread the mixture on a parchment-lined baking sheet and bake for 10 to 15 minutes until the tomatoes start to blister. Remove from oven and top toasts.
4. COMBINE the grilled artichokes and sundried tomatoes.
3. ASSEMBLE. Spread the bean spread on each toast and add the toppings as desired.
*Fresh herbs have a more delicate flavor than dried herbs, so don’t substitute them 1:1. Instead, use 1-1/2 times the amount of fresh herbs as dry. In this recipe, use 2 teaspoons of dried thyme instead of 1 tablespoon fresh thyme.
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