Name: Crostini
Prep time: 20 min
Total time: 20 min
Ingredients: 1 loaf of ciabatta sliced thinly; 1 clove of garlic; Olive oil; 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); 2 sprigs of rosemary leaves picked and chopped; Salt; Olive oil; 2 cloves garlic sliced; 400g cannellini beans; Splash of red wine vinegar; Mixed cherry toms, chopped small; Black olives sliced; Basil leaves, chopped; Salt & Pepper; Olive oil

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

For all the crostini, grill the ciabatta on each side

Rub with garlic and drizzle over olive oil

Ricotta, Sun-dried tomato and Garlic

Drain & dry the tofu

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

Season & add more nooch if you wish

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

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

Squashed cannellini bean & garlic

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

Add olive oil and put aside

Fry the garlic slices in oil until golden

Add the beans and cook for 7 minutes

Add a splash of vinegar and bubble away

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

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

Tomato, olive & basil

Mix all the ingredients together and spread across the crostini

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

For all the crostini, grill the ciabatta on each side

Rub with garlic and drizzle over olive oil

Ricotta, Sun-dried tomato and Garlic

Drain & dry the tofu

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

Season & add more nooch if you wish

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

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

Squashed cannellini bean & garlic

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

Add olive oil and put aside

Fry the garlic slices in oil until golden

Add the beans and cook for 7 minutes

Add a splash of vinegar and bubble away

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

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

Tomato, olive & basil

Mix all the ingredients together and spread across the crostini

Top with little basil leaves and season

Crostini

Ingredients Directions

Vegan Eat

Crostini

Ingredients

Directions

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