Crostini

AuthorJen BookerDifficultyBeginner

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

Yields1 Serving
Prep Time20 mins

Crostini
 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
 Salt
 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

Crostini
1
2

For all the crostini, grill the ciabatta on each side

3

Rub with garlic and drizzle over olive oil

4
Ricotta, Sun-dried tomato and Garlic
5
6

Drain & dry the tofu

7

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

8

Season & add more nooch if you wish

9

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

10

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

11
Squashed cannellini bean & garlic
12
13

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

14

Add olive oil and put aside

15

Fry the garlic slices in oil until golden

16

Add the beans and cook for 7 minutes

17

Add a splash of vinegar and bubble away

18

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

19

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

20
Tomato, olive & basil
21
22

Mix all the ingredients together and spread across the crostini

23

Top with little basil leaves and season

Ingredients

Crostini
 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
 Salt
 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

Directions

Crostini
1
2

For all the crostini, grill the ciabatta on each side

3

Rub with garlic and drizzle over olive oil

4
Ricotta, Sun-dried tomato and Garlic
5
6

Drain & dry the tofu

7

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

8

Season & add more nooch if you wish

9

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

10

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

11
Squashed cannellini bean & garlic
12
13

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

14

Add olive oil and put aside

15

Fry the garlic slices in oil until golden

16

Add the beans and cook for 7 minutes

17

Add a splash of vinegar and bubble away

18

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

19

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

20
Tomato, olive & basil
21
22

Mix all the ingredients together and spread across the crostini

23

Top with little basil leaves and season

Crostini

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