

By Jen Booker
February 19, 2017
This is a great starter or canapé or just great for lunch!
Crostini
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