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.
