Bomba White Bean Crostini

You can make the bean mixture ahead of time, as it keeps well in the fridge for a few days, and then just slice up as many baguette slices as you need for the evening. No need to use the entire recipe in one evening if you only have two guests, right?

Recipe creation by:  Carole Nelson Brown

Bomba white bean crostini
Print Recipe
Servings Prep Time
2 people 25 minutes
Servings Prep Time
2 people 25 minutes
Bomba white bean crostini
Print Recipe
Servings Prep Time
2 people 25 minutes
Servings Prep Time
2 people 25 minutes
Ingredients
Servings: people
Instructions
  1. Brush both sides of each slice of bread with olive oil and then grill the bread on a bbq, a grill pan or in the oven to make toasts and set aside. You want the bread to stay a bit soft so don’t cook until crispy.
  2. Mix your chopped olives, vinegar, Bomba and 1/4 cup of olive oil in a bowl. Add a small pinch of kosher salt and some freshly cracked black pepper. You won’t need much salt as the olives are already salty. If you want it to be spicier, add more Bomba now. Throw in the white beans and mix it all together. Add a tablespoon of fresh mint.
  3. Mound the bean mixture on the slices of toast, pressing down a bit to smash them lightly so they stay put and top each with a sprig of mint.

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Related Post

You can make the bean mixture ahead of time, as it keeps well in the fridge for a few days, and then just slice up as many baguette slices as you need for the evening. No need to use the entire recipe in one evening if you only have two guests, right?

Recipe creation by:  Carole Nelson Brown

Bomba white bean crostini
Print Recipe
Servings Prep Time
2 people 25 minutes
Servings Prep Time
2 people 25 minutes
Bomba white bean crostini
Print Recipe
Servings Prep Time
2 people 25 minutes
Servings Prep Time
2 people 25 minutes
Ingredients
Servings: people
Instructions
  1. Brush both sides of each slice of bread with olive oil and then grill the bread on a bbq, a grill pan or in the oven to make toasts and set aside. You want the bread to stay a bit soft so don’t cook until crispy.
  2. Mix your chopped olives, vinegar, Bomba and 1/4 cup of olive oil in a bowl. Add a small pinch of kosher salt and some freshly cracked black pepper. You won’t need much salt as the olives are already salty. If you want it to be spicier, add more Bomba now. Throw in the white beans and mix it all together. Add a tablespoon of fresh mint.
  3. Mound the bean mixture on the slices of toast, pressing down a bit to smash them lightly so they stay put and top each with a sprig of mint.

Comments

Related Post