Crostini Appetizers
Recipe from Midwest Living

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



by 4  people


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Ingredients
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    1  8  ounce 
    loaf baguette-style French bread
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    2   tablespoons 
    olive oil
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    Freshly ground black pepper
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    Basil Pesto and White Beans or Fresh Tomato and Olives (recipes follow)
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    Small fresh basil leaves (optional)
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    Finely shredded Parmesan or Asiago cheese (optional)
Fresh Tomato and Olives
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    1   cup 
    seeded and finely chopped tomatoes
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    1   cup 
    coarsely chopped assorted pitted ripe olives (such as kalamata, gaeta, nyon, or Mission)
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    1/3  cup 
    finely chopped red onion
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    2   tablespoons 
    snipped fresh cilantro or parsley
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    2   tablespoons 
    balsamic vinegar or red wine vinegar
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    1   teaspoon 
    minced garlic

Basil Pesto and White Beans
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    1  9  ounce container 
    (1 cup) basil pesto
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    1   
    finely chopped hard-cooked egg
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    1   teaspoon 
    lemon juice, sherry vinegar or red wine vinegar
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    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)
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    1   tablespoon 
    thinly sliced green onion or chopped shallot
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    1   tablespoon 
    olive oil
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    1/8  teaspoon 
    crushed red pepper


Directions
For crostini:

1.
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:

1.
Prepare either the Basil Pesto and White Beans or the Fresh Tomato and Olives.
2.
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.
3.
To serve Fresh Tomato and Olives, top with tomato mixture. If you like, sprinkle with cheese.
Fresh Tomato and Olives
1.
In a small bowl, combine tomatoes, olives, onion, cilantro, vinegar and garlic.

Basil Pesto and White Beans
1.
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.

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.
Nutrition information
Per Serving: cal. (kcal) 318, Fat, total (g) 21, chol. (mg) 30, sat. fat (g) 1, carb. (g) 25, fiber (g) 2, pro. (g) 10, vit. A (IU) 49, vit. C (mg) 1, sodium (mg) 415, calcium (mg) 20, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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