Tricolor Trio

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Tricolor Trio
  • 12Servings

Ingredients

Crostini:

  • 12 slices baguette
  • EVOO

Pesto, Red Pepper and Feta Crostini:

  • Pesto
  • Jarred roasted red pepper slices
  • Crumbled feta
  • pepper

Ricotta, Ponegranate and Mint Crostini:

  • Fresh ricotta
  • 2 mint leaves
  • Pomegranate seeds
  • Salt

Kale, White Bean and Chile Crostini:

  • 1 1/2 tablespoons EVOO, divided
  • 1/2 tablespoon minced garlic
  • 2 cups stemmed and chopped kale
  • 1 tablespoon grated pecorino
  • 8 ounces white beans, drained
  • Thinly sliced red chile, for topping

Preparation

Crostini:

Preheat oven to 375 degrees . Put baguette slices on a baking sheet and brush with EVOO. Cook until golden, about 5 minutes.

Pesto, Red Pepper and Feta Crostini:

Top each with pesto, jarred roasted red pepper slices and crumbled feta. Season with pepper.

Ricotta, Ponegranate and Mint Crostini:

Top each with fresh ricotta and 2 mint leaves. Sprinkle with pomegranate seeds and salt.

Kale, White Bean and Chile Crostini:

In a skillet, heat 1 tbsp. EVOO over medium. Cook garlic and kale until tender, about 7 minutes. Stir in pecorino. In a food processor, puree white beans with 1/2 tbsp. EVOO; season. Spread on toasts; top with kale and thinly sliced red chile.