Healthy Recipes from Peter's Principles
Crostini with Tomatoes, White Beans and Olives
Yield: about 20 pieces
Crostini topped with melted cheese are often served as an appetizer. The problem is that the cheese becomes rubbery if the crostini aren't consumed hot from the oven. You won't have that problem with this recipe.
Ingredients:
4 tablespoons extra-virgin olive oil
1 can (15 ounces) cannellini or Great
Northern beans, drained nd rinsed
3 ripe plum tomatoes, cored, seeded
and chopped
1/3 cup chopped fresh basil
1 tablespoon minced garlic
Kosher salt and freshly ground pepper
6 ounces goat cheese, softened
Preparation:
- Preheat broiler.
- Combine 4 tablespoons of the olive oil with the beans, tomatoes, olives, basil and garlic. Season to taste with salt and pepper.
- Brush the remaining 2 tablespoons olive oil on baguette rounds and place on a baking sheet. Broil until golden brown, about 1 minute one minute on each side. Spread with cheese and top with bean mixture.
Busch's Tip: For a light supper, add a 12-ounce can of solid white tuna, drained and flaked to the bean mixture.