Tricolor Trio

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    Publish date:
    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.