By Jen Booker

February 19, 2017

This is a great starter or canapé or just great for lunch!

  • Prep: 20 mins



1 loaf of ciabatta sliced thinly

1 clove of garlic

Olive oil

Ricotta, Sun-dried tomato and Garlic

250g firm tofu

2 tsp lemon juice

2 tbsp olive oil

1/2 garlic clove crushed

1/2 tsp salt

Black pepper

2 tbsp Nooch

Sundried tomatoes

Slices of garlic (From the tomato jar)

Squashed cannellini bean & garlic

2 sprigs of rosemary leaves picked and chopped


Olive oil

2 cloves garlic sliced

400g cannellini beans

Splash of red wine vinegar

Tomato, olive & basil

Mixed cherry toms, chopped small

Black olives sliced

Basil leaves, chopped

Salt & Pepper

Olive oil



1For all the crostini, grill the ciabatta on each side

2Rub with garlic and drizzle over olive oil

Ricotta, Sun-dried tomato and Garlic

1Drain & dry the tofu

2Add to a blender and blitz together with all the other ingredients

3Season & add more nooch if you wish

4The consistency should be smooth enough to spread but not like a paste

5Spread on the crostini and top with sun-dried tomatoes and garlic

Squashed cannellini bean & garlic

1Bash the rosemary & some salt together in a pestle and mortar

2Add olive oil and put aside

3Fry the garlic slices in oil until golden

4Add the beans and cook for 7 minutes

5Add a splash of vinegar and bubble away

6Season then mash with a fork adding oil to keep it smooth

7Spread the beans on the crostini and then drizzle with the rosemary oil

Tomato, olive & basil

1Mix all the ingredients together and spread across the crostini

2Top with little basil leaves and season


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