2 cups small grape tomatoes
2 Tablespoons olive oil, divided
18 - 3/8 thick sour dough baguette slices
3 1/2 teaspoon white balsamic vinegar, divided
1 pinch cayenne pepper
1 15 ounce can cannellini beans, drained
1 large clove garlic finely chopped
1 1/4 teaspoon minced fresh rosemary , divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/8 cup plus 2 Tablespoons chopped fresh basil
The oven rack should be placed in top position and preheat oven to 450 degrees. With cooking spray coat small rimmed baking sheet. Toss the tomatoes in medium bowl in 1 Tablespoons oil. Spread tomatoes and 1 Tablespoon oil in medium bowl., The tomatoes should be spread on the baking sheet you already prepared and roast 12 minutes . Roast to 3 to 4 minutes more after stirring or until most tomatoes are slighly shriveled and some are scorched. Scrape it back into bowl then allow to cool
Coat bread slices lightlyon both sides with cooking spray. Slices should should be arranged on large baking sheet. Bake until slightly browned on bottom and beginning to crisp about 6 minutes.
The tomatoes should be tossed 1 1/.2 teaspoons with 1 1/2 teaspoon vinegar and season with cayenne and salt and pepper if desired.
2/3 cups beans should be placed in large pie plate. The rest of the oil should be heated in 1 Tablespoon oil in small nonstick skilled medium heat. Garlic and 1 teaspoon rosemary and stir 30-40 seconds or until very good strong smell. Oil mixture should be over beans in dish. This should be mashed to a coarse paste (some beans may still be whole) with large fork.The remaining 2 teaspoon vinegar, salt, pepper, 1/4 cup basil should be mixed together with remaining beans into paste. For each crostini you should set aside 1 tomato for each one and stir remaining tomatoes into beans
TO MAKE CROSTINI
Make the crostini mound bean mixture on toast slices. Combine rest of the 1/2 teaspoon rosemary and 2 Tablespoons basil in small bowl and lightly sprinkle it over bean mixture . Top each with one tomato.
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