Gallery

Recipe Summary test

Servings:
12
Advertisement

Ingredients

Crostini:
Pesto, Red Pepper and Feta Crostini:
Ricotta, Ponegranate and Mint Crostini:
Kale, White Bean and Chile Crostini:

Directions

Instructions Checklist
  • Crostini:

    Advertisement
  • 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.

Advertisement