Crostini

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Servings:

4

1 loaf of ciabatta sliced thinly1 clove of garlicOlive oil250g firm tofu2 tsp lemon juice2 tbsp olive oil1/2 garlic clove crushed1/2 tsp saltBlack pepper2 tbsp NoochSundried tomatoesSlices of garlic (From the tomato jar)2 sprigs of rosemary leaves picked and choppedSaltOlive oil2 cloves garlic sliced400g cannellini beansSplash of red wine vinegarMixed cherry toms, chopped smallBlack olives slicedBasil leaves, choppedSalt & PepperOlive oil

1

For all the crostini, grill the ciabatta on each side

2

Rub with garlic and drizzle over olive oil

3

Ricotta, Sun-dried tomato and Garlic

4

Drain & dry the tofu

5

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

6

Season & add more nooch if you wish

7

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

8

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

9

Squashed cannellini bean & garlic

10

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

11

Add olive oil and put aside

12

Fry the garlic slices in oil until golden

13

Add the beans and cook for 7 minutes

14

Add a splash of vinegar and bubble away

15

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

16

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

17

Tomato, olive & basil

18

Mix all the ingredients together and spread across the crostini

19

Top with little basil leaves and season

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