Crostini
This is a great starter or canapé or just great for lunch!
Ingredients
- 1loaf of ciabatta sliced thinly
- 1clove of garlic
- Olive oil
- 250gfirm tofu
- 2tsplemon juice
- 2tbspolive oil
- 1/2garlic clove crushed
- 1/2tspsalt
- Black pepper
- 2tbspNooch
- Sundried tomatoes
- Slices of garlic (From the tomato jar)
- 2sprigs of rosemary leaves picked and chopped
- Salt
- Olive oil
- 2cloves garlic sliced
- 400gcannellini beans
- Splash of red wine vinegar
- Mixed cherry toms, chopped small
- Black olives sliced
- Basil leaves, chopped
- Salt & Pepper
- Olive oil
Instructions
Crostini
- 1
For all the crostini, grill the ciabatta on each side
- 2
Rub with garlic and drizzle over olive oil
Ricotta, Sun-dried tomato and Garlic
- 3
Drain & dry the tofu
- 4
Add to a blender and blitz together with all the other ingredients
- 5
Season & add more nooch if you wish
- 6
The consistency should be smooth enough to spread but not like a paste
- 7
Spread on the crostini and top with sun-dried tomatoes and garlic
Squashed cannellini bean & garlic
- 8
Bash the rosemary & some salt together in a pestle and mortar
- 9
Add olive oil and put aside
- 10
Fry the garlic slices in oil until golden
- 11
Add the beans and cook for 7 minutes
- 12
Add a splash of vinegar and bubble away
- 13
Season then mash with a fork adding oil to keep it smooth
- 14
Spread the beans on the crostini and then drizzle with the rosemary oil
Tomato, olive & basil
- 15
Mix all the ingredients together and spread across the crostini
- 16
Top with little basil leaves and season
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