Cannellini, Tomato, and Olive Crostini
Summer is upon us and we are always looking for those fresh, healthy, delicious foods that just tantalize our taste buds and make us feel good. Well, we have just the recipe for you: Cannellini, tomato, and olive crostini! A delightful appetizer or light lunch that packs nothing but flavor and texture, from the starchy velvety cannellini beans bathed in a sweet smoky tomato sauce all atop a lovely pan-grilled baguette slice that has just a hint of rubbed garlic and olive oil. Purely scrumptious and delicious! Give them a try, so worth it!
- 1 small can Cannellini beans (white kidney beans), rinsed and drained
- 1 cup chopped cocktail tomatoes, diced
- 1 shallot, minced
- a pinch of peperoncino
- a pinch of smoked paprika
- 2 tablespoons of evo oil
- 6 kalamata olives, cut into rings
- 2–3 basil leaves
- 8–10 baguette slices (1/2 inch thick)
- evo oil and garlic for the bread
- a sprinkle of chopped parsley for the top
Drizzle olive oil and chili flakes into a medium sauté pan. Toss in minced shallots and turn on heat to a medium. Season with salt and pepper, stir, and cook until shallots begin to soften, about 2 minutes.
Throw in tomatoes, season with paprika, add the fresh basil leaves, and let simmer for about 5 minutes. Then, add cannellini beans and olives. Cook for about 5 more minutes or until nicely thickened. Turn off heat.
In another sauté pan drizzle in olive oil. Take baguette slices and coat both sides of the bread by rubbing them in the pan with the oil. Turn heat to a medium to high and toast bread for a few minutes or until they start to turn a nice golden color and crisp up.
Place toasted baguette or what we call crostini onto a serving dish. Cut the garlic in half, and rub one side with the cut side of the garlic. Spoon mixture onto crostini with a spoon. Be generous and mound it on. Sprinkle with fresh chopped parsley and these are ready to serve!